Orange Chicken

By awright0511

Nutrition Facts: Calories 336; Calories from Fat 7%; Total Fat 3g; Saturated Fat 1g; Protein 29g; Carbohydrates 49g; Cholesterol 52mg; Sodium 343mg; Dietary Fiber 5g.

Ingredients

• 1 can fat-free reduced-sodium chicken broth (14 oz), plus
• enough water to measure 3 cups total
• 3/4 cup wild rice rinsed
• 1 cup orange juice
• 2 tablespoons reduced-sodium teriyaki sauce
• 1 teaspoon cornstarch
• 1 teaspoon honey
• 2 garlic cloves minced
• 3/4 pound boneless skinless chicken thighs cut thin strips
• Nonstick cooking spray as needed
• 1/4 cup dried currants
• 1 orange peeled, and
• separated into segments
• 8 ounces fresh snow peas - (2 1/2 to 3 cups)
• = (or 1 8-oz package frozen snow peas,
• thawed)
• 3 teaspoons grated orange peel divided
• 3 green onions thinly sliced
• diagonally
• 1/3 cup chopped fresh cilantro

Details

Servings 4

Preparation

Step 1

Combine chicken broth mixture and rice in a large saucepan; bring to boil over high heat. Reduce heat to low; simmer, partially covered, 45 to 55 minutes or until rice is tender. Drain off any excess liquid. Keep warm.

Blend orange juice, teriyaki sauce, cornstarch, honey and garlic in small bowl until smooth.

Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until chicken is no longer pink in center.

Pour orange juice mixture and currants into skillet; boil, uncovered, 3 minutes. Add orange segments, snow peas and 1 1/2 teaspoons orange peel. Cook and stir 2 minutes or until heated through.

Stir in onions and cilantro. Spoon over rice. Sprinkle with remaining 1 1/2 teaspoons orange peel.