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Categories:
orange cornstarch gingerroot chicken broth soy sauce chili sauce hot pepper sauce chicken breasts garlic canola oil fresh broccoli florets sweet red pepper sweet yellow pepper shredded carrot unsalted cashews rice
Viewed: 80 - Published at: 4 years agoIngredients
- 1 medium navel orange
- 4 teaspoons cornstarch
- 1 teaspoon grated fresh gingerroot
- 1 cup reduced-sodium chicken broth
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons chili sauce
- 1/4 teaspoon hot pepper sauce
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 2 garlic cloves, minced
- 1 tablespoon canola oil
- 2 cups fresh broccoli florets
- 1 medium sweet red pepper, julienned
- 1 medium sweet yellow pepper, julienned
- 1/2 cup shredded carrot
- 1/3 cup unsalted cashews
- 3 cups hot cooked rice
Method
- Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
- In a
- or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cashews and reserved orange sections. Serve with rice.
