Steamed Orange and Garlic Chicken

1. In a large shallow bowl, stir together ¹⁄₂ cup orange juice, the green onion, 1 tablespoon vinegar, and the garlic. Add the chicken, turning to coat well with the marinade. Cover and refrigerate for at least 2 hours or up to 24 hours, turning occasionally.
    
2. To cook the chicken, place a steamer basket in a large pot. Fill the pot with water to about ¹⁄₂ inch below the steamer basket. Bring the water to a boil over medium-high heat.
    
3. Drain the chicken, discarding the marinade. Using a paper towel, wipe most of the marinade off the chicken. Sprinkle the salt and pepper over the chicken. Place the chicken in the steamer basket. Steam, covered, for 10 to 15 minutes, or until the chicken is no longer pink in the center.
    
4. Meanwhile, in a large bowl, whisk together the remaining 1½ teaspoons orange juice and 1½ teaspoons vinegar, the cilantro, and oil. Add the chicken, tossing gently to coat.
    
5. Transfer the chicken to a plate. Drizzle with the chili sauce.
    

Level 4: Pureed
Omit the cilantro. In a food processor or blender, process the desired serving(s) until smooth. If the mixture is too thick or sticky, add a small amount of fat-free, low-sodium chicken broth and process again until smooth. There should be no separation of liquid.

Level 5: Minced and Moist
Using a food processor, blender, or knife, process or cut the chicken into pieces no more than 4 millimeters in size. The pieces should be moist and fit between the tines of a fork.

Level 6: Soft and Bite-Size
Using a knife, cut the chicken into pieces no bigger than 1.5 x 1.5 centimeters (about the size of your thumbnail). To test for softness, press down on the chicken using the back of a fork. The chicken should remain squashed and not regain its shape.