4 (6-ounce) skinned and boned chicken breast halves, cut into thin strips
3 tablespoons lite soy sauce
1 pound broccoli, cut into florets
3 tablespoons cornstarch
Vegetable cooking spray
1/2 small sweet onion, diced
2 tablespoons minced fresh ginger
1 teaspoon grated orange rind
1/4 to 1/2 teaspoon ground red pepper
1 teaspoon dark sesame oil
2 garlic cloves, minced
1/2 cup fat-free reduced-sodium chicken broth
1/4 cup orange marmalade
2 large oranges, peeled, sectioned, and coarsely chopped
How to Make It
Place chicken and soy sauce in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal, and chill 15 minutes.
Cook broccoli in boiling water 3 minutes; drain. Plunge into ice water to stop the cooking process; drain. Set aside.
Drain chicken, reserving soy sauce; dredge chicken slices in cornstarch.
Brown chicken, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat 1 minute on each side or until done. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm.
Add reserved soy sauce, onion, and next 5 ingredients to reserved drippings in skillet; sauté 2 to 3 minutes or until vegetables are tender.
Add chicken broth and marmalade, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil; stir in broccoli and orange sections, and serve immediately.
We must have incredible rating inflation on this site. For something to be more than 4 stars, I think you have to be able to serve it to company, since 4 stars = special occasion. This is certainly tasty, but not wow. The sauce is extraordinarily thin and does not stick to veggies or chicken. I would like it a lot more if it were thicker so we wouldn't leave all the taste at the bottom of the plate. The chicken came out looking and tasting like plain jane casper-white chicken. Next time, I would dredge chicken in spices prior to cooking to get a more appetizing look. I would also try to find a way to thicken the sauce. I did not have any chicken drippings left in a nonstick pan and had to add additional oil -- I am not sure how you could unless you were using chicken with skin. I probably will not make this again, as it was time/dish intensive and lackluster.
Delish! I added red pepper and some sugar snap peas, thought it had tons of flavour. VERY orange-y, so if you don't like orange, you won't like this. This is a great weeknight meal, served over rice. Would be a good side dish to an asian meal.
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