Citrus Chicken

• 1 tablespoon cornstarch
• 1/2 teaspoon ground ginger
• 1/8 to 1/4 teaspoon cayenne pepper
• 1/3 cup orange juice
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons water
• 2 tablespoons lemon juice
• 1 tablespoon honey
• 1 garlic clove, minced
• 1/2 teaspoon grated orange zest
• 1/2 teaspoon grated lemon zest
• 10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
• 1 tablespoon olive oil
• Hot cooked pasta, optional
• 1/4 cup sliced green onions

1. In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside.
2. In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.

cornstarch, ground ginger, cayenne pepper, orange juice, soy sauce, water, lemon juice, honey, garlic, orange zest, lemon zest, chicken breasts, olive oil, pasta, green onions

Taken from www.tasteofhome.com/recipes/citrus-chicken/ (may not work)