Skillet Chicken With Orange And Vegetables

• 2 tsp. Hollywood safflower oil
• 12 oz. boned, skinned chicken breasts, cut in 1/2-inch slices
• 8 oz. mushrooms, slices
• 3/4 c. thinly sliced carrots
• 1 c. canned chicken broth
• 1 Tbsp. cornstarch
• 1/2 tsp. ground ginger
• 1/2 tsp. salt
• 1/2 tsp. garlic powder
• 4 c. broccoli florets
• 1/2 c. orange sections

1. Heat oil in large skillet.
2. Add chicken; cook and stir until golden, about 3 minutes.
3. Remove and set aside.
4. To skillet, add mushrooms, carrots and onion.
5. Cook and stir until onion is transparent, about 5 minutes.
6. In measuring cup, mix broth, cornstarch, ginger, salt, garlic powder; stir into skillet.
7. Add broccoli; cover and simmer until broccoli is crisp-tender, 5 minutes, stirring occasionally.
8. Add chicken and heat.
9. Top with orange sections; may be served over steamed rice.
10. Yields 4 portions/7 cups (per portion:
11. 253 calories, 49 mg. cholesterol).

safflower oil, chicken breasts, mushrooms, carrots, chicken broth, cornstarch, ground ginger, salt, garlic powder, broccoli florets, orange sections

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1020990 (may not work)