Chicken Stir Fry

Chicken Stir Fry with Orange Chili Glaze
by Todd Leonard CEC on May 28 2013
Prep Time 30 minutes Yield 4 servings       
2c Water 
1 c thrive seasoned chicken slices (fd)
1/2 c thrive red bell peppers (fd)
1/4 c thrive mushroom pieces (fd)
2 T thrive chopped onions (fd)
1/2 c thrive zucchini (fd)
1/4 c thrive celery (fd)
1/4 c thrive broccoli (fd)
1/4 c thrive green beans (fd)
1/4 c thrive green onions (fd)
2 1/2 c additional water
1/4 t thrive iodized salt
2 1/2 c thrive instant rice
1 t garlic, minced
1/2 T sesame oil
1/4 c sweet thai chili sauce
1/4 c soy sauce
1/2 c orange juice
1 T rice wine vinegar
2 T ketchup + 1/2 tbsp. orange zest + 1/4 c. thrive honey crystals

Add the 2 cups water to the chicken and vegetables and allow to reconstitute. Bring the 2 1/2 cups water and salt to a boil and add rice. Simmer for 2 minutes; turn off heat, and cover. In a wok, sweat garlic and sesame oil together until lightly golden. Add all remaining ingredients for sauce and bring to a simmer. Set sauce aside and reheat wok.
Drain and reserve liquid from vegetable mixture. Add mixture to hot wok and stir fry for a few minutes. Add sauce and remaining liquid and allow to simmer until thick. Serve over rice and sprinkle sesame seeds on top.