This was a really yummy dish. The munchkins devoured it and even asked for seconds.
Makes 4 servings at 4 WW points each
1 pound uncooked boneless, skinless chicken breast, (about 2 large chicken breasts)
Rind of a small orange sliced into thin strips
1 1/2 Tbsp cornstarch
1 cup chicken broth, divided
2 Tbsp sugar
1 Tbsp white wine vinegar
2 tsp canola oil
1/2 tsp ground ginger
2 medium garlic cloves, minced
2 Tbsp low-sodium soy sauce
2 medium scallions, chopped
1/4 tsp red pepper flakes, (optional-makes it a little spicy. Add more or less to your taste.)
salt, pepper and garlic powder to taste
1. In a bowl, whisk together the soy sauce, broth, sugar, cornstarch, ginger, and vinegar, then set aside.
2. Season breasts with a little salt, pepper and garlic powder.
3. In a large skillet, heat oil on medium-high heat. Add chicken breasts and brown on both sides.
4. Add orange rinds, scallions, garlic and red pepper flakes and cook for about 2 minutes. Add ½ cup of broth, cover and simmer until chicken is cooked through. (Add a little more water if needed when cooking the chicken...don't let the pan get dry.)
5. Remove the chicken and chop into chunks. Put both the chicken and the sauce mixture into the pan and let simmer until the sauce starts to get thick, this should take approximately 3-4 minutes. Serve chicken and sauce over rice.