Spicy Orange Chicken

Chicken and Marinade

 * 1 pound chicken thigh, partially frozen
 * 1 tablespoon cornstarch
 * 2 tablespoons gluten-free soy sauce
 * 2 tablespoons cooking sherry or Mirin (rice wine)

Sauce

 * 1 teaspoon cornstarch
 * 1/4 cup orange juice
 * 3 Tablespoons Splenda, Truvia, Xylitol or other artificial sweetener
 * 2 tablespoons gluten-free soy sauce
 * 2 tablespoons low-sugar orange marmalade
 * 2 teaspoons vinegar
 * 1 teaspoon sesame oil
 * 1/4 teaspoon to 1/2 tablespoon crushed red pepper flakes (to taste or omitted for those with no stomach for spice)

Additional ingredients

 * 1 large sweet onion, diced
 * 2 cups frozen bell pepper (preferably a mix of green, red and yellow)
 * 1 can sliced water chestnuts
 * 2 green onions
 * 1 tablespoon olive or grape seed oil

Directions

 * 1) Cut chicken into small bite-sized pieces and place in medium mixing bowl.
 * 2) Add sherry, soy sauce and cornstarch, toss to coat and then set aside.
 * 3) Combine sauce ingredients in a small bowl and set it aside also.
 * 4) Heat wok on high then add the oil.
 * 5) When the oil is really hot (about 3 minutes) add meat mixture; it should sizzle as it hits the oil.
 * 6) Stir-fry for 3 to 4 minutes or until no longer pink.
 * 7) Take meat out and set aside, then place onion in wok and stir-fry for 2 minutes.
 * 8) Add bell pepper and water chestnuts and continue to stir-fry for 3 minutes.
 * 9) Add in sauce mixture and stir well.
 * 10) Add meat in then green onions; stir until everything is well coated with sauce.
 * 11) Split into 4 separate servings and serve over rice.