4 chicken breast halves, boneless and skinless, cut into 1-inch cubes
1 tsp Chinese five-spice powder
2 TBLS soy sauce
1 TBLS rice wine vinegar
1 can (15-ounce) mandarin oranges, drained (reserve liquid)
1 TBLS honey
ΒΌ tsp red pepper flakes
1 TBLS cornstarch
2 TBLS vegetable oil
1 tsp toasted sesame oil
2 tsp minced fresh ginger
2 cups broccoli florets
1/4 cup sliced scallions, divided
Steamed rice
2 TBLS fresh chopped cilantro
1. In a bowl, toss chicken breast cubes with the five-spice powder.
2. Combine soy sauce, vinegar, reserved orange juice (about 3/4 cup), honey, red pepper flakes, and cornstarch in a small bowl. Reserve.
3. Heat a large saute pan or wok over high heat and add the oils. Heat until just smoking. Add ginger and chicken cubes and toss until browned, about 5 minutes. Remove chicken from pan and place in bowl.
4. To same pan, add broccoli and toss until bright green and crisp tender, about 6-8 minutes.
5. Return chicken to pan. Add 3 tablespoons sliced scallions and sauce. Stir until sauce begins to thicken, about 3 minutes.
6. Add oranges and heat through.
7. Serve over steamed rice. Garnish with remaining tablespoon scallions and cilantro.
Nutritional Information, Per Serving:
340 calories; 12 g fat; 2 g saturated fat; 550 mg sodium; 20 g carbohydrate; 2 g fiber; 14 g sugars; 37 g protein
Courtesy of National Chicken Council.