Orange Ginger Chicken and Veggies |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
Here is a refreshing way to use leftover poultry adapted from Light and Tasty magazine. Serve over rice with a salad and you have a nice meal. Ingredients:
4 teaspoons cornstarch |
1/4 teaspoon ground ginger |
1 cup reduced-sodium chicken broth |
2 tablespoons reduced sodium soy sauce |
2 tablespoons chili sauce |
2 garlic cloves, minced |
1/4 teaspoon hot pepper sauce (optional) |
1 tablespoon canola oil |
2 cups broccoli florets |
1 medium red pepper, julienned |
1 medium yellow pepper, julienned |
1/2 cup carrot, shredded |
1/4 cup onion, chopped |
1 lb cooked boneless skinless chicken breast, cut into 1-inch pieces |
1 (11 ounce) can mandarin orange segments, drained |
1/3 cup cashews |
Directions:
1. In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
2. Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender.
3. Add the broth mixture and cooked poultry to the skillet.
4. Bring to a boil; cook and stir for 3 minutes or until thickened.
5. Remove from the heat; stir in the mandarin segments and cashews.
6. Serve over rice.
|
|