Orange-Chili Chicken Stir-Fry 

• PREP TIME
  25 minutes
• TOTAL TIME
  25 minutes
• YIELD
  1 serving

Ingredients

• 3 tablespoons orange juice
• 2 tablespoons reduced-sodium soy sauce
• 2 teaspoons chili sauce
• 1/4 teaspoon cornstarch
• 1/8 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper
• 1/3 cup slivered onion
• 1 cup broccoli flowerets
• 1 medium carrot, bias-sliced 1/4-inch thick
• 2 teaspoons vegetable oil
• 4 ounces boneless, skinless chicken breast, cut into bite-size pieces
• 1 cup thinly sliced bok choy
• 1 cup hot cooked brown rice

Directions

1. In small bowl stir together orange juice, soy sauce, chili sauce, cornstarch, garlic powder and red pepper. Set aside.
2. In wok or large skillet coated with cooking spray, stir-fry onion over medium-high heat for 2 minutes. Add broccoli and carrot. Stir-fry for 1 to 2 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.
3. Add oil to wok. Stir-fry chicken in hot oil over medium-high heat for 2 to 3 minutes or until no longer pink. Stir orange juice mixture. Add to wok. Cook and stir over medium-high heat until boiling. Return vegetables to wok. Stir in bok choy. Cook and stir just until bok choy wilts. Serve over brown rice

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