Spicy Ginger-and-Orange Chicken with Broccoli

A quick and easy stir-fry that I love to serve over rice with an egg roll on the side.

PREP TIME: 10 minutes

COOK TIME: 40 minutes

TOTAL TIME: 50 minutes

SERVINGS: 4

INGREDIENTS:

4 (6 ounce) skinless, boneless Chicken Breast Halves, cut into 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

INSTRUCTIONS:

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; saute 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.