Diabetic Friendly Cashew Chicken

• 1 lb boneless skinless chicken breast, cut into strips
• 1/4 cup orange juice
• 4 teaspoons cornstarch, divided
• 1 teaspoon vegetable oil
• 1/4 cup chopped cashews
• 1 (8 ounce) can sliced water chestnuts, drained
• 1 cup chopped green pepper
• 1/2 cup chopped green onion
• 1 tablespoon minced gingerroot
• 1 cup reduced-sodium fat-free chicken broth
• 2 tablespoons low sodium soy sauce
• 1 (11 ounce) can mandarin oranges in light syrup, drained
• 3 cups cooked brown rice (cooked without salt or fat)

1. Combine chicken strips, orange juice, and 1 teaspoon cornstarch in a medium bowl; cover and chill 1 hour.
2. Heat oil in a nonstick skillet over medium heat. Add cashews; cook, stirring constantly, 30 seconds. Remove from skillet; set aside. Add chicken mixture to skillet. Cook, uncovered, over medium-high heat 8 minutes or until chicken is lightly browned, stirring constantly. Add water chestnuts and next 3 ingredients; cook 5 minutes.
3. Combine broth, soy sauce, and 1 tablespoon cornstarch; add to chicken mixture. Bring to a boil; reduce heat, and cook, stirring constantly, until thickened.
4. Remove from heat; stir in oranges. Spoon chicken mixture over rice, and sprinkle with cashews. Serve immediately.

chicken breast, orange juice, cornstarch, vegetable oil, cashews, water chestnuts, green pepper, green onion, gingerroot, chicken broth, soy sauce, mandarin oranges, brown rice

Taken from www.food.com/recipe/diabetic-friendly-cashew-chicken-180326 (may not work)