Quick Orange Chicken Stir-Fry

• 2 teaspoons cornstarch
• 1/2 cup reduced-sodium chicken broth
• 1/3 cup orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons white wine vinegar
• 1 teaspoon sesame oil
• 1/2 pound boneless skinless chicken breasts, cut into strips
• 2 teaspoons canola oil, divided
• 1 small sweet red pepper, julienned
• 1 cup fresh snow peas
• 1 small onion, halved and sliced
• 1 teaspoon grated orange zest
• 1 garlic clove, minced
• Hot cooked rice, optional

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the orange juice, soy sauce, sugar, vinegar and sesame oil; set aside.
2. In a
3. or wok, stir-fry chicken in 1 teaspoon canola oil over medium-high heat for 5-7 minutes or until juices run clear; remove and keep warm. Stir-fry the red pepper, peas, onion, orange zest and garlic in remaining oil for 3-5 minutes or until crisp-tender. Return chicken to the pan.
4. Stir orange juice mixture; pour over chicken mixture. Bring to a boil; cook and stir for 1 minute or until thickened. Serve with rice if desired.

cornstarch, chicken broth, orange juice, soy sauce, sugar, white wine vinegar, sesame oil, chicken breasts, canola oil, sweet red pepper, fresh snow peas, onion, orange zest, garlic, rice

Taken from www.tasteofhome.com/recipes/quick-orange-chicken-stir-fry/ (may not work)