Orange-Ginger Chicken and Veggies

Ingredients

• 2 cups broccoli florets fresh
• 1 tablespoon canola oil 
• 0.5 cup carrots shredded
• 0.3 cup cashew pieces unsalted
• 2 tablespoons chili sauce 
• 3 cups rice hot cooked
• 3 cups rice hot cooked
• 3 cups rice hot cooked
• 4 teaspoons cornstarch 
• 1 teaspoon ginger fresh grated
• 2  garlic clove minced
• 1 cup chicken broth reduced-sodium
• 2 tablespoons soy sauce reduced-sodium
• 1 medium navel oranges 
• 0.3 teaspoon hot sauce hot
• 1 medium bell pepper sweet red julienned
• 1 pound chicken breast boneless skinless cut into 1-inch pieces
• 1 medium bell pepper sweet yellow julienned

Equipment

• bowl
• frying pan
• wok

Directions

1. Grate orange peel, reserving 1-1/2 teaspoons. Peel and section orange; set orange sections aside. In a small bowl, combine cornstarch and ginger. Stir in the broth, soy sauce, chili sauce, hot pepper sauce and reserved grated orange peel until blended; set aside.
2. In a large nonstick skillet or wok, stir-fry chicken and garlic in oil for 2-3 minutes or until lightly browned.
3. Add the broccoli, peppers and carrot; stir-fry for 5 minutes or until the vegetables are crisp-tender. Stir broth mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
4. Remove from the heat; stir in cashews and reserved orange sections.
5. Serve with rice.