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Wednesday, June 8, 2011

SPICY GINGER & ORANGE CHICKEN WITH BROCCOLI


4  (6 oz.) skinned, boned chicken breast halves, cut into thin strips
3  tablespoons soy sauce
1  pound  broccoli, cut into florets
3  tablespoons  cornstarch
Cooking spray
1/2  small sweet onion, diced
2  tablespoons  minced fresh ginger
1  teaspoon  grated orange rind
1/4-1/2 tsp. ground red pepper
2  garlic cloves, minced
1  teaspoon  dark sesame oil
1/2  cup chicken broth
1/4  cup  orange marmalade
2  large oranges, peeled, sectioned and coarsely chopped

Place chicken and soy sauce in a shallow dish or heavyduty zip-top plastic bag. Cover or seal, and chill for 15 minutes.Cook broccoli in boiling water for 3 minutes; drain. Plunge into ice water to stop the cooking; remove from water and set aside. Drain chicken, reserving soy sauce; dredge chicken slices in cornstarch.
Brown chicken, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat for 1 minute per side or until done.* Remove chicken from skillet, reserving drippings; keep chicken warm.

Add reserved soy sauce, onion, ginger, orange rind, red pepper, garlic and sesame oil to reserved drippings in skillet. Sauté for 2 to 3 minutes or until onion is tender.Add broth and marmalade to soy-sauce mixture, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil for 1 minute. Slowly stir in broccoli and orange sections. Serve dish immediately.

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