Recipe by WiGal
Here is a refreshing way to use leftover poultry adapted from Light and Tasty magazine. Serve over rice with a salad and you have a nice meal.
- 4 teaspoons cornstarch
- 1⁄4 teaspoon ground ginger
- 1 cup reduced-sodium chicken broth
- 2 tablespoons reduced sodium soy sauce
- 2 tablespoons chili sauce
- 2 garlic cloves, minced
- 1⁄4 teaspoon hot pepper sauce (optional)
- 1 tablespoon canola oil
- 2 cups broccoli florets
- 1 medium red pepper, julienned
- 1 medium yellow pepper, julienned
- 1⁄2 cup carrot, shredded
- 1⁄4 cup onion, chopped
- 1 lb cooked boneless skinless chicken breast, cut into 1-inch pieces
- 1 (11 ounce) can mandarin orange segments, drained
- 1⁄3 cup cashews
Directions See How It's Made
- In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
- Put oil into a large nonstick skillet, add the broccoli, peppers, carrot, and onion; stir fry for 6 minutes or until the vegetables are crisp tender.
- Add the broth mixture and cooked poultry to the skillet.
- Bring to a boil; cook and stir for 3 minutes or until thickened.
- Remove from the heat; stir in the mandarin segments and cashews.
- Serve over rice.