Spicy Ginger-and-Orange Chicken with Broccoli |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 (6-ounce) skinned and boned chicken breast halves, cut into thin strips |
3 tablespoons lite soy sauce |
1 pound broccoli, cut into florets |
3 tablespoons cornstarch |
vegetable cooking spray |
1/2 small sweet onion, diced |
2 tablespoons minced fresh ginger |
1 teaspoon grated orange rind |
1/4 to 1/2 teaspoon ground red pepper |
1 teaspoon dark sesame oil |
2 garlic cloves, minced |
1/2 cup fat-free reduced-sodium chicken broth |
1/4 cup orange marmalade |
2 large oranges, peeled, sectioned, and coarsely chopped |
Directions:
1. Place chicken and soy sauce in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal, and chill 15 minutes.
2. Cook broccoli in boiling water 3 minutes; drain. Plunge into ice water to stop the cooking process; drain. Set aside.
3. Drain chicken, reserving soy sauce; dredge chicken slices in cornstarch.
4. Brown chicken, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat 1 minute on each side or until done. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm.
5. Add reserved soy sauce, onion, and next 5 ingredients to reserved drippings in skillet; sauté 2 to 3 minutes or until vegetables are tender.
6. Add chicken broth and marmalade, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil; stir in broccoli and orange sections, and serve immediately.
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