1poundboneless skinless chicken breasts, cut into 1/2-inch strips
Salt and peper
2cupsfresh broccoli florets
¼cupwater
½cuplow-sodium chicken broth
¼cuporange juice
3tablespoonslow-sodium soy sauce
1teaspoonsugar
1-2teaspoonsfreshly grated orange zest
2teaspoonscornstarch, dissolved in 1 tablespoon water
Instructions
In a medium nonstick skillet, heat the oil over medium heat. Add the ginger and garlic, stirring constantly, until fragrant, about 1 minute. Season the chicken with salt and pepper and add to the skillet. Saute until cooked through, about 5-6 minutes. Transfer the chicken to a plate and set aside.
In the same skillet, combine the broccoli florets and the water, stirring to scrape up any browned bits on the bottom of the pan. Cover the skillet and cook until the broccoli is crisp-tender, about 2 minutes.
Return the chicken to the pan and stir in the broth, orange juice, soy sauce, sugar and orange zest. Add the dissolved cornstarch mixture and cook, stirring frequently, until the sauce boils and thickens slightly. Serve over hot, cooked brown or white rice.