Cashew Chicken

Ingredients

• 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

Preparation

1. Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
2. 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.
3. 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.