Ingredients

Makes 6 servings

• 4 skinless, boneless chicken breast halves, cut into ¼” thick strips
• 5 tablespoons soy sauce, light
• 1 pound broccoli, cut into florets
• 3 tablespoons cornstarch
• Non-stick vegetable oil cooking spray (such as PAM)
• ½ small sweet onion, diced
• 2 tablespoons minced fresh ginger or 2 teaspoons bottled minced ginger
• ¼ or ½ teaspoon ground red pepper
• 1 teaspoon dark or toasted sesame oil
• 2 garlic cloves, minced
• ½ cup fat-free reduced-sodium chicken broth, low sodium
• ¼ cup orange marmalade
• 2 large oranges, peeled, sectioned, and coarsely chopped

Directions

1. Place chicken and 3 tablespoons soy sauce in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal; chill 15 minutes.
2. Cook broccoli in boiling water 3 minutes; drain. Plunge into ice water to stop the cooking process; drain. Set aside.
3. Drain chicken and dredge (dust) chicken slices in cornstarch.
4. Brown chicken in a large nonstick skillet coated with cooking spray over medium-high heat 1 minute on each side or until done. Remove chicken from skillet and keep warm; reserve drippings in skillet.
5. Add 2 tablespoons soy sauce, onion, ginger, red pepper, sesame oil, and garlic to the reserved drippings in skillet; sauté 2 to 3 minutes or until vegetables are tender.
6. Add chicken broth and marmalade, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil; stir in broccoli and orange sections, and serve immediately.