1 pound boneless chicken breasts, cut in thin 2 inch long strips
2 tablespoons cornstarch, divided
2 teaspoons orange zest
1/4 cup orange juice
2 tablespoons lite soy sauce
1/2 cup lower sodium chicken broth
1 tablespoon sugar
1/4 teaspoon Asian chili paste
1 tablespoon canola oil
1 tablespoon minced ginger
1/4 pound green beans, halved lengthwise
1 red bell pepper, cut in thin strips
Toss chicken strips with 1 tablespoon of the cornstarch and the orange zest and set aside.
Place the remaining tablespoon of cornstarch in a bowl and stir in 1 tablespoon of the orange juice until the cornstarch is dissolved. Stir in the remaining orange juice, soy sauce, chicken broth, sugar and chili paste.
Heat the oil in a large nonstick skillet over medium high heat. Add the chicken and cook until lightly golden, tossing once, for a total of about 4 to 5 minutes. Remove from skillet. Stir the ginger into the skillet, add the green beans and red pepper and stir fry 3 to 4 minutes, or until vegetables are crisp tender. Stir the reserved sauce and add it to the skillet. Bring to a boil and continue stirring about 1 minutes until the sauce is thick and glossy. Stir int he chicken and cook another minute until the chicken is cooked through and warm.
Makes 4 servings.
4 Points per serving
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