Oriental citrus chicken

Recipe Information

Ingredients

• 2 teaspoons vegetable oil 

• 3 chicken breasts, boned, skinned, and cut into 2-inch pieces

• 2 slices fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger

• 1 clove garlic, minced

• One 8-ounce can pineapple chunks, drained (save the juice)

• 1 1/2 cups orange juice 

• 1 cup chicken broth or water 

• 2 tablespoons vinegar 

• 4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms 

• 1 medium tomatoes, cut in wedges

• 2 tablespoons soy sauce 

• 1 tablespoon sugar 

• 2 tablespoons cornstarch 

Directions

• Heat the oil in a large skillet over medium-high heat (350�F in an electric skillet). Add the chicken, ginger, and garlic, and cook 5 minutes or until the chicken is no longer pink. Add the pineapple juice, 1 cup of orange juice, chicken broth, and vinegar. Cover and simmer for 5 minutes. Add the sliced vegetables. Cover and cook 3 minutes.

• Mix the remaining 1/2 cup of orange juice, soy sauce, sugar, and cornstarch together in a small bowl. Stir until smooth. Add to the skillet, and cook, stirring constantly, until the mixture comes to a boil and thickens. Add the tomatoes wedges and pineapple chunks.

Nutrition (per serving)

• Calories: 110 cal

• Fat: 2g

• Saturated fat: 0g

• Polyunsaturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 25mg

• Sodium: 320mg

• Potassium: 300mg

• Carbohydrate: 13g

• Fiber: 1g

• Sugars: 9g

• Protein: 9g