Orange Ginger Chicken, with Maple Walnuts

Orange Ginger Chicken, with Maple Walnuts

I started by marinating chicken breasts with orange juice, soy sauce, oyster sauce, ginger and salt/pepper for at least 3o minutes, up to overnight (reserve marinade). In a heated pan, drizzled with olive oil, brown the chicken on both sides and then take it out of the pan and cover with foil. Slice the mushrooms, broccoli and carrots and saute them with olive oil and salt/pepper for about 1o minutes. Mix a couple tablespoons of corn starch to the reserved marinade along with enough orange juice to make enough sauce for all the veggies. I also added sugar since I was using fresh squeezed oj. Put the chicken back in the pan with the sauce and let it simmer covered, stirring occasionally/turning the chicken occasionally until the chicken is fully cooked. While it's cooking place about 1/4 cup or chopped walnuts, and a couple tablespoons or maple syrup in a pan and cook for a few minutes until syrup is very thick and coating the nuts. Stir as they cool so they don't stick together. Serve chicken over rice, and sprinkle walnuts on top. I could snack on those nuts all day.