Orange Ginger Chicken
START TO FINISH 45 minutes
SERVES 6
Ingredients:
- 3 Tbsp. olive oil
- 1 lb. carrots, cut into thin bite-size strips
- 1 medium red sweet pepper, cut into thin bite-size strips
- 1 lb. skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 cup frozen shelled edamame, thawed
- 1 Tbsp. grated fresh ginger
- 3 cloves garlic, minced
- 1⁄2 tsp. crushed red pepper (optional)
- 1 1⁄2 cups reduced-sodium chicken broth
- 1⁄4 cup frozen orange juice concentrate, thawed
- 2 Tbsp. reduced-sodium soy sauce
- 2 Tbsp. cornstarch
- 2 Tbsp. water
- 3 cups hot cooked quinoa
- 1 Tbsp. sesame seeds, toasted
Directions:
- In a large skillet heat 1 Tbsp. of the oil over medium heat. Add carrots; cook and stir 5 minutes. Add sweet pepper; cook and stir about 3 minutes more or until carrots are tender. Transfer to a bowl. In the same skillet heat 1 Tbsp. of the oil over mediumhigh heat. Add chicken; cook and stir 4 to 5 minutes or until chicken is no longer pink. Transfer to the bowl with carrot mixture. Stir in edamame.
- In the same skillet heat the remaining 1 Tbsp. oil over medium heat. Add ginger, garlic, and if desired, the 1⁄2 tsp. crushed red pepper; cook and stir 30 seconds. Stir in broth, orange juice concentrate, and soy sauce. Bring to boiling.
- Stir together cornstarch and the water; stir into broth mixture. Simmer, uncovered, 2 minutes. Stir in chicken mixture; cook and stir until heated. Serve chicken mixture over quinoa. Sprinkle with sesame seeds and, if desired, additional crushed red pepper.
[info title="Nutritions" icon="info-circle"]Per Serving 373 cal., 13 g fat (2 g sat. fat), 48 mg chol., 481 mg sodium, 39 g carb., 7 g fiber, 10 g sugars, 26 g pro.[info]
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