Chinese Zesty Orange Chicken

A homemade swap for your standard Chinese restaurant's orange chicken based loosely off of a similar lemon chicken swap found in the fall 2007 "Kraft Food and Family" magazine. I've made a version before that's closer to the sweet glazed kind, but this is a more zesty spin in order to keep the calories low. Very diet friendly.

• Ready In: 19 mins
• Serves: 4
• Yields: 4 cups

Ingredients

• 1  lb boneless skinless chicken breast, cut into strips
• 6  ounces snow peas
• 1  small  red pepper, cut into strips
• 1 (1/3ounce) package sugar-free orange gelatin
• 1  tablespoon cornstarch
• 1⁄3 cup chicken broth
• 2  tablespoons  fat-free Italian salad dressing
• 2  garlic cloves, minced
• 1  tablespoon  oil
• 1  orange
• 1⁄4 cup  canned pineapple chunk

Directions

1. Cut pineapple chunks in half for smaller pieces. Leaving peel on, cut orange into eighths. Chill 4 sections in refrigerator for garnish. Peel remaining 4 sections (reserving peel sections) and chop into bite-sized chunks (similar sized to the 1/2 pineapple chunks).
2. Heat oil in large skillet on medium-high heat. Add chicken; cook 4 minutes or until cooked through, stirring occasionally. Add snow peas and peppers, cook, stirring, for 2 minutes.
3. Mix dry gelatin mix and cornstarch in small bowl. Add broth, salad dressing and garlic; stir until gelatin is dissolved. Add to skillet.
4. Reduce heat to medium; cook 3 minutes or until sauce is thickened, stirring frequently. About halfway through thickening, add pineapple and orange chunks.
5. Serve onto four plates (over hot cooked rice, if desired). Garnish with zest from reserved orange peels and orange slice on the side.