Ingredients
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4 teaspoons canola oil
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1 tablespoon fresh ginger, minced and peeled
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2 cups broccoli florets
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1/4 cup water
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1/2 cup low sodium chicken broth
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1/4 cup orange juice
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3 tablespoons reduced sodium soy sauce
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1 teaspoon cornstarch, dissolved in 1 T water
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1 orange, peeled and sectioned
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1 lb boneless skinless chicken breast, cut crosswise into 1/2-inch strips
Instructions
- In a medium nonstick skillet over medium heat, heat the oil.
- Add the chicken, cook 3 minutes.
- Add the ginger and cook ginger and chicken 2 more minutes, or til chicken is cooked through.
- Transfer chicken to a plate and set aside.
- In the skillet, combine the broccoli and water, stirring to scrape up the browned bits from the bottom of the pan; cook, covered, until tender-crisp, 3-4 minutes.
- Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce.
- Add the dissolved cornstarch; cook, stirring frequently, until the mixture boils and thickens slightly.
- Add the orange; heat through.