Orange Chicken with Broccoli

If you like, pair each portion of this Chinese restaurant favorite with 1/2 cup white rice (and increase the POINTS value per serving by 2).

Makes 4 servings

4 teaspoons vegetable oil

1 tablespoon minced peeled fresh ginger

1 pound skinless boneless chicken breasts, cut crosswise into 1/2-inch strips
2 cups broccoli florets

1/4 cup water

1/2 cup low-sodium chicken broth

1/4 cup orange juice

3 tablespoons reduced-sodium soy sauce

1 teaspoon cornstarch, dissolved in 1 tablespoon water

1 orange, peeled and sectioned

1. In a medium nonstick skillet over medium heat, heat the oil. Add the ginger and saute, stirring often, 2 minutes. Transfer to a small plate with a slotted spoon.
2. In the same skillet, saute the chicken until cooked through, about 5 minutes. Transfer to another plate. In the skillet, combine the broccoli and water, stirring to scrape up the browned bits from the bottom of the pan; cook, covered, until tender-crisp, 3-4 minutes. Return the chicken to the skillet; stir in the broth, orange juice, and soy sauce. Add the dissolved cornstarch; cook, stirring frequently, until the mixture boils and thickens slightly. Add the orange; heat through. Top with the ginger and serve.

Per Serving (about 1 cup): 221 Cal, 6 g Fat, 1 g Sat Fat, 0 g Trans Fat, 66 mg Chol, 389 mg Sod, 12 g Carb, 3 g Fib, 29 g Prot, 49 mg Calc.

POINTS value: 4

Comments: This was excellent and very flavorful. The kids both ate all of it and liked everything. The oranges surprised us by tasting really good. We made 1 1/2 batches of it to give us six servings, enough to be able to take to work for lunch. I did the preparations the night before by cutting up the chicken, grating the ginger, peeling and separating the orange and putting them in separate Ziploc bags. I also mixed the broth, soy sauce and orange juice together and put in a baggy. Preparation was about 15 minutes and cooking time was about 40. We used frozen broccoli pieces for the broccoli florets. We served the dish over a mixture of jasmine and brown rice.