Ingredients Jump to Instructions ↓

  1. 1 medium navel orange

  2. 4 teaspoons cornstarch

  3. 1 teaspoon grated fresh gingerroot

  4. 1 cup reduced-sodium chicken broth

  5. 2 tablespoons reduced-sodium soy sauce

  6. 2 tablespoons chili sauce

  7. 1/4 teaspoon hot pepper sauce

  8. 1 pound boneless skinless chicken breasts, cut into 1-inch pieces

  9. 2 garlic cloves, minced

  10. 1 tablespoon canola oil

  11. 2 cups fresh broccoli florets

  12. 1 medium sweet red pepper, julienned

  13. 1 medium sweet yellow pepper, julienned

  14. 1/2 cup shredded carrot

  15. 1/3 cup unsalted cashews

  16. 3 cups hot cooked rice

Instructions Jump to Ingredients ↑

  1. 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.


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