Chicken with Broccoli and Oranges
- Number of Servings: 4
Ingredients
4 tsp olive oilone 2" piece of ginger root, peeled and julienned1 lb boneless skinless chicken breasts, cut into 1/2" strips2 cups broccoli florets1/2 cup low fat, low-sodium chicken broth1/4 cup orange juice3 Tbsp. reduced sodium soy sauce1 tsp cornstarch, dissolved in 1 tablespoon water1 orange, peeled and sectioned
In a nonstick skillet, heat the oil. Saute the ginger root until golden brown, about 2-3 minutes. With a slotted spoon, transfer the ginger root to a small plate.
In the skillet, saute the chicken until cooked through, about 5 minutes. Transfer to another plate. In the skillet, combine the broccoli and 1/4 cup water, sitrring to scrape up the brown bits from the bottom of the pan; cook, covered, until tender crisp, 3-4 minutes. Return chicken to the skillet; stir in the broth, orange juice and soy sauce. Add the dissolved cornstarch; cook, sitrring frequently, until the mixture boils and thickens slightly. Add the orange, heat through.
Serve, garnished with the ginger root.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
In the skillet, saute the chicken until cooked through, about 5 minutes. Transfer to another plate. In the skillet, combine the broccoli and 1/4 cup water, sitrring to scrape up the brown bits from the bottom of the pan; cook, covered, until tender crisp, 3-4 minutes. Return chicken to the skillet; stir in the broth, orange juice and soy sauce. Add the dissolved cornstarch; cook, sitrring frequently, until the mixture boils and thickens slightly. Add the orange, heat through.
Serve, garnished with the ginger root.
Serves 4.
Number of Servings: 4
Recipe submitted by SparkPeople user CHUCKO326.
Nutritional Info Amount Per Serving
- Calories: 209.6
- Total Fat: 6.2 g
- Cholesterol: 66.4 mg
- Sodium: 882.3 mg
- Total Carbs: 9.5 g
- Dietary Fiber: 2.2 g
- Protein: 28.8 g
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