- 1 pound skinless, boneless chicken breasts, cut into strips
- 1/4 cup orange juice
- 1 tablespoon plus 1 teaspoon cornstarch, divided
- 1 teaspoon vegetable oil
- 1/4 cup chopped cashews
- 1 (8-ounce) can sliced water chestnuts, drained
- 1 cup chopped green bell pepper (about 1 large)
- 1/2 cup chopped green onions (about 2)
- 1 tablespoon minced fresh ginger
- 1 cup fat-free, less-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 (11-ounce) can mandarin oranges in light syrup, drained
- 3 cups hot cooked brown rice
- calories 311
- caloriesfromfat 0.0 %
- fat 5.3 g
- satfat 0.9 g
- monofat 0.0 g
- polyfat 0.0 g
- protein 22.4 g
- carbohydrate 42.8 g
- fiber 1.3 g
- cholesterol 44 mg
- iron 0.0 mg
- sodium 275 mg
- calcium 0.0 mg
How to Make It
Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from pan; set aside. Add chicken mixture to pan. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.
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