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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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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. 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:
1. 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.
2. 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.
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