Orange-Ginger Chicken and Veggies Recipe

Ingredients

• 1 medium navel orange
• 4 teaspoons cornstarch
• 1 teaspoon grated fresh gingerroot
• 1 cup reduced-sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons chili sauce
• 1/4 teaspoon hot pepper sauce
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cups fresh broccoli florets
• 1 medium sweet red pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1/2 cup shredded carrot
• 1/3 cup unsalted cashews
• 3 cups hot cooked rice

Directions

• Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
• In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice. Yield: 4 servings.

Orange-Ginger Chicken and Veggies published in Light & Tasty February/March 2002, p42