Spicy Ginger-and-Orange Chicken with Broccoli

Ingredients

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

Equipment

• frying pan
• ziploc bags

Directions

1. Place chicken and soy sauce in a shallow dish or heavyduty zip-top plastic bag. Cover or seal, and chill for 15 minutes.
2. Cook broccoli in boiling water for 3 minutes; drain. Plunge into ice water to stop the cooking; remove from water and 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 for 1 minute per side or until done.*
5. Remove chicken from skillet, reserving drippings; keep chicken warm.
6. Add reserved soy sauce, onion, ginger, orange rind, red pepper, garlic and sesame oil to reserved drippings in skillet. Saut for 2 to 3 minutes or until onion is tender.
7. Add broth and marmalade to soy-sauce mixture, stirring until marmalade is melted. Return chicken to skillet. Bring to a boil for 1 minute. Slowly stir in broccoli and orange sections.
8. Serve dish immediately.