Orange Chicken Stir-Fry

Photo: Dominic Perri; Styling: Gerri Williams for James Reps
Tracy Murphy, 53, Syracuse, N.Y.

"This recipe is very versatile. I'll use pork instead of chicken, or raspberry jam in place of marmalade."

Yield:

Serves: 4

Recipe Time

Prep: 15 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 336
Fat 13 g
Satfat 1 g
Protein 31 g
Carbohydrate 27 g
Fiber 4 g
Cholesterol 0.0 mg
Sodium 684 mg

Ingredients

Salt and pepper
4 cups broccoli florets
1 pound boneless, skinless chicken breasts, cut into 1/2-inch strips
1 teaspoon 5-spice powder
2 tablespoons vegetable oil
3 scallions, white and light green parts separated from dark green parts, thinly sliced
1/3 cup orange marmalade
2 tablespoons low-sodium soy sauce
2 cups cooked brown rice for serving, optional
1/3 cup sliced almonds, toasted

Preparation

1. Bring a large pot of salted water to a boil over high heat. Add broccoli; return to a boil. Cook until bright green, about 1 minute; drain.

2. Season chicken with salt, pepper and 5-spice powder. Warm oil in a large skillet over medium-high heat; add chicken and cook for 1 minute without stirring. Continue to cook, stirring, until cooked through, about 2 minutes.

3. Add white and light green parts of scallions. Sauté for 30 seconds. Stir in broccoli, marmalade and soy sauce. Cook, stirring, until broccoli is crisp-tender, about 3 minutes.

4. Serve over brown rice, if desired, sprinkled with scallion greens and almonds.

Note:

Tracy Murphy, 53, Syracuse, N.Y.,

February 2014