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Chicken: 10 pt. Orange-Ginger Chicken & Veggies

Source of Recipe

Sent in by Faye Hart


Recipe Introduction

'This colorful stir-fry is chock-full of tasty veggies, tender chicken chunks and a light, zippy sauce. Tangy oranges and crullchy cashews add extra pizzazz. "The recipe was an ex-periment," shares Nancy Johnson ofTurah, Montana. "We love Oriental food, and this dish filled the bill nicely." '

List of Ingredients

1 medium navel orange 4 teaspoons cornstarch
1/4 teaspoon ground ginger or
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 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 riceÊ


Recipe

Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, com-bine the cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.ÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊÊ

In a large nonstick skillet or wok, stir-fry the 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.Ê

Nutritional Analysis: One serving (1-1/2 cups stir-fry mixture with 3/4 cup rice) equals 478 calories, 11 g fat (2 g saturated fat), 66 mg cholesterol, 534 mg sodium, 58 g carbohydrate, 5 g fiber, 37 g protein.
Diabetic Exchanges: 3 starch, 4 lean meat, 1 1/2 vegetable, 1 1/2 fat. WW Points: 10Ê