Sweet Orange Chicken
You won't have to get up with the chickens to make this quick and easy stir fry-it takes but minutes to prep and cook! The sweet, spicy glaze will have everyone asking for seconds!

1 tsp. Water
2 tsp. Cornstarch
1 tsp. Cooking Oil
1 lb. Boneless, Skinless Chicken Thighs, Quartered
3/4 c. Thinly Sliced Carrots
3/4 c. Orange Juice
1 tbsp. Brown Sugar, packed
2 tsp. Balsamic Vinegar
2 tsp. Hoisin Sauce
1/8 tsp. Salt
1/4 tsp. Pepper

Directions

Stir water into cornstarch in small cup. Set aside.
Heat large frying pan or wok on medium-high until very hit. Add cooking oil. Add chicken. Stir-fry for about 5 minutes until browned. Add carrot.
Combine remaining 6 ingredients in small bowl. Add to chicken mixture. Stir. Bring to a boil. Reduce heat to medium-low. Simmer, covered for about 6 minutes until chicken is no longer pink inside and carrot us tender-crisp. Stir cornstarch mixture. Add to chicken mixture. Heat and stir for about 1 minute until boiling and thickened. Serves 4.