Because of my pickiness, my weirdness and my shellfish allergy, I didn’t really eat Chinese food growing up. But my mom LOVES Chinese food, and once I learned how to order something that won’t kill me, I realized I actually do like things like General Tso’s chicken and fried rice. You know, the healthy stuff.

But you don’t have to order takeout or bread and fry chicken and rice for those flavors — this super-easy sauce is spicy and sweet, with orange juice, ginger, garlic and a kick of cayenne.

The sauce dresses up the stir-fried vegetables and chicken breast, making it a little different and more fun than the same old grilled chicken. And it’s great with brown rice.

I took the easy route and bought a container of stir-fry vegetables, but you can do what Candice Kumai (the author of the original recipe) recommends and use a mix of snow peas, mushrooms and baby corn.

Regardless, it’s a quick and easy recipe that is super customizable and great for a weeknight. Fortune cookies not included.

Orange-glazed chicken stir fry (Serves 4, adapted from Pretty Delicious)
Brown rice
1 cup orange juice
2 tablespoons honey
2 tablespoons Bragg’s liquid aminos (or reduced-sodium soy sauce)
1 clove garlic, crushed (or 1 teaspoon garlic powder)
1 teaspoon ground ginger
1 teaspoon cayenne (use 1/2 or 3/4 tsp for a mild sauce)
3/4-pound to 1 pound boneless, skinless chicken breasts
1 tablespoon dark sesame oil
2 1/2-3 cups mixed stir-fry vegetables (or 1 cup mushrooms + 1 cup trimmed snow peas + 1/2 cup baby corn)

Cook the rice according to the package directions. While it’s cooking, start making the sauce.

Pour the orange juice, honey, liquid aminos (or soy sauce), garlic and cayenne into a small saucepan and stir to combine. Heat over medium-high, stirring occasionally, until small bubbles start to form around the edge of the pan, then reduce heat to medium-low and cook for 20 to 25 minutes, until it reduces into a thick syrupy consistency. If you used a crushed garlic clove, remove the large pieces of garlic and throw away.

While the sauce is reducing, cut the chicken into 1/2-inch cubes. Heat the sesame oil over medium-high heat in a large nonstick skillet and add the chicken pieces. Cook the chicken, stirring/flipping it occasionally, until it is cooked on all sides, then add the vegetables and stir fry the whole thing together until the vegetables are tender, 5-10 minutes. Make sure the chicken is cooked all the way through before you take it off the heat.

Pour the sauce over the chicken and vegetables and stir to coat. Serve the mixture over the cooked brown rice.