ORANGE GINGER CHICKEN AND VEGGIES

Orange Ginger Chicken and Veggies image

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.

Provided by WiGal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

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

Steps:

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.

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