Orange Ginger Chicken and Veggies

Submitted 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."

 

• Ready In: 30mins
• Ingredients: 16
• 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.

Reviews

[Dienia B.]

loved thisa lot added onions served over chow mein noodles this is spicy and flavorful if you like it warm this is the dish for you lol i will be making again zaar tour 6

 

[MsSally]

Wigal this is great. I made as stated and only added a little red onion. Loved the sauce mixture. Will use this again for shrimp. I actually forgot the mandarin oranges, but the flavor was wonderful without them. Thanks for the great recipe.