Spicy Szechuan Orange Chicken - Ww

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 3/4 cup brown rice (quick cooking)
• 1 lb chicken breast, cut into thin strips (boneless, skinless)
• 2 teaspoons orange zest (finely grated)
• 1 tablespoon cornstarch (plus 2 tsp.)
• 2 tablespoons reduced sodium soy sauce
• 1/2 cup orange juice
• 1/3 cup reduced-sodium chicken broth
• 2 teaspoons honey
• 1 teaspoon sesame oil (dark)
• 1/4 teaspoon red pepper flakes
• 2 teaspoons canola oil
• 1 tablespoon fresh ginger, finely grated
• 2 garlic cloves, sliced
• 1/2 bunch broccoli, cut into florets (3 cups)
• 2 carrots, thinly sliced on the diagonal

Recipe

• 1 cook rice according to package directions, omitting salt and fat.
• 2 meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
• 3 heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. return skillet to heat and add remaining 1 teaspoons canola oil. add ginger and garlic; stir fry until fragrant, about 15 seconds. stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. add chicken and cook until heated through, about 1 minute. divide chicken mixture and rice among 4 plates.