Spicy Ginger and Orange Chicken with Broccoli

Ingredients:

4 boneless/skinless chicken breast halves cut into thin strips
3 tablespoons light soy sauce
1 lb broccoli florets
3 tablespoons cornstarch
vegetable cooking spray
1/2 small yellow onion-diced
2 tablespoons minced fresh ginger
1 teaspoon grated orange rind
1/4 to 1/2 teaspoon crushed red pepper
1 teaspoon dark sesame oil
2 garlic cloves minced
1/2 cup chicken broth
1/4 cup orange marmalade (in the jelly aisle)
2 large oranges, peeled,sectioned, and coarsely chopped

Prep:

-place chicken and soy sauce in a shallow dish or heavy duty zip-loc bag
-cover or seal and chill for fifteen minutes
-cook broccoli in boiling water until tender; drain
-plunge into ice water to stop cooking process; drain and set aside
-cook rice and set aside bowl of cornstarch



-mince garlic and ginger



-measure out your chicken broth, marmalade, sesame oil, and crushed red pepper

-dice onion



-zest 1 teaspoon of rind



-cut orange into sections, peel rind off and coarsely chop



-drain chicken reserving soy sauce
-toss chicken slices in cornstarch



-brown chicken, in batches, in a large skillet coated with cooking spray over medium high heat until done



-remove chicken from skillet keeping the drippings in the pan and keep warm

-add reserved soy sauce, onion, garlic, ginger, orange rind, red pepper, sesame oil and saute until onions are tender

-add chicken broth and marmalade next, stirring until marmalade is melted

-return chicken to skillet, bring to a boil, and stir in broccoli and orange sections

-serve immediately over your bed of rice