1 Tbsp. cornstarch
1 cup orange juice
2 Tbsp. low sodium teriyaki sauce
2 garlic cloves, minced
1/4 tsp. ground ginger
1 pound boneless, skinless chicken breast, cut into thin strips
1 Tbsp. oil (canola or peanut oil)
½ cup diced onion
1/4 pound pea pods or snow peas (can use frozen)
1/4 cup diced sweet red bell pepper
In a small bowl, combine the cornstarch, orange juice, low sodium teriyaki sauce, garlic and ginger until smooth. Set aside.
In a large skillet or wok, stir-fry the chicken breast in oil for 5 minutes. Add the onion, peas, and red pepper. Cook and stir for 3-5 minutes or until crisp tender.
Stir in orange juice mixture. Add to the skillet. Bring to a boil. Cook and stir for 2 minutes or until thickened.
May serve over brown rice or whole grain of choice (barley, bulgur wheat, quinoa etc.)
Makes 4 servings
Serving size: 3/4 cup
Calories per serving: 256
Carbohydrate: 15 grams
Protein: 37 grams
Fat: 4 grams
Saturated fat: 1 gram
Trans fat: 0
Sodium: 218 milligrams