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Skillet: Saucy Chicken over Couscous

Source of Recipe

Family Favorites Lighter & Easier


List of Ingredients

1 pound skinless boneless chicken breast
3/4 cup frozen Florida Orange Juice Concentrate -- thawed
1/3 cup reduced-sodium teriyaki sauce
4 teaspoons cornstarch
16 ounces loose-pack frozen stir-fry vegetables
sugar snap peas, carrots, onions and
mushrooms
Nonstick cooking spray
3 cups hot cooked couscous
Florida Orange Wedges -- optional


Recipe

Rinse chicken; pat dry with paper towels. Cut into bite-size pieces; set aside. For sauce in a bowl stir together thawed concentrate, teriyaki sauce, cornstarch, and 1/3 cup cold water; set aside. Cook vegetables in a small amount of water until crisp-tender; drain. Keep warm.

Meanwhile, spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add half of the chicken; stir-fry for 2 to 3 minutes or until tender and no longer pink. Remove and repeat with remaining chicken, adding 1 to 2 teaspoons cooking oil, if necessary. Return all chicken to skillet. Push chicken from center of skillet. Stir sauce and add to center of the skillet. Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve immediately over vegetables and couscous. If desired, garnish with orange wedges. Makes 4 to 5 servings.