Orange Ginger Chicken and Veggies

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.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 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

1. In a small bowl, combine the cornstarch, ginger, broth, soy sauce, chili sauce, garlic, and hot pepper sauce until well blended: set aside.
2. 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.
3. Add the broth mixture and cooked poultry to the skillet.
4. Bring to a boil; cook and stir for 3 minutes or until thickened.
5. Remove from the heat; stir in the mandarin segments and cashews.
6. Serve over rice.