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Citrus Chicken

Citrus Chicken
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
2 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/3 cup orange juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • Hot cooked pasta, optional
  • 1/4 cup sliced green onions

Directions

  • In a small bowl, combine the cornstarch, ginger and cayenne. Stir in
  • the orange juice, soy sauce, water, lemon juice, honey, garlic,
  • orange and lemon peel until smooth; set aside.
  • In a large skillet, saute chicken in oil until no longer pink. Stir
  • cornstarch mixture; gradually add to the pan. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Serve with pasta if
  • desired. Sprinkle with onions. Yield: 2 servings.
© Taste of Home 2013

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Citrus Chicken (continued)

Nutrition Facts: 1 cup chicken mixture equals 305 calories, 10 g fat (2 g saturated fat), 78 mg cholesterol, 979 mg sodium, 22 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 4 lean meat, 1 starch, 1/2 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013