Spicy Ginger-and-Orange Chicken with Broccoli

Ingredients

• 1 pound broccoli cut into florets
• 24 ounce chicken breast halves cut into thin strips
• 3 tablespoons cornstarch 
• 1 teaspoon sesame oil dark
• 0.5 cup fat-skimmed beef broth fat-free reduced-sodium
• 2 tablespoons ginger fresh minced
• 2  garlic clove minced
• 0.3 teaspoon ground pepper red
• 0.3 cup orange marmalade 
• 1 teaspoon orange zest grated
• 2 large cranberry-orange relish peeled coarsely chopped
• 3 tablespoons soya sauce 
• 0.5 small onion diced sweet

Equipment

• frying pan
• ziploc bags

Directions

1. Place chicken and soy sauce in a shallow dish or heavy-duty zip-top plastic bag. Cover or seal, and chill 15 minutes.
2. Cook broccoli in boiling water 3 minutes; drain. Plunge into ice water to stop the cooking process; drain. Set aside.
3. Drain chicken, reserving soy sauce; dredge chicken slices in cornstarch.
4. Brown chicken, in batches, in a large nonstick skillet coated with cooking spray over medium-high heat 1 minute on each side or until done.
5. Remove chicken from skillet, reserving drippings in skillet; keep chicken warm.
6. Add reserved soy sauce, onion, and next 5 ingredients to reserved drippings in skillet; saut 2 to 3 minutes or until vegetables are tender.
7. Add chicken broth and marmalade, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil; stir in broccoli and orange sections, and serve immediately.