Orange Chicken

Recipe Ingredients

1		Fat-free reduced-sodium chicken broth - (14 oz), plus
		Enough water to measure 3 cups total
3/4 cup	120g / 4.2oz	Wild rice - rinsed
1 cup	237ml	Orange juice
2 tablespoons	30ml	Reduced-sodium teriyaki sauce
1 teaspoon	5ml	Cornstarch
1 teaspoon	5ml	Honey
2		Garlic cloves - minced
3/4 lb	340g / 11oz	Boneless skinless chicken thighs - cut thin strips
		Nonstick cooking spray - as needed
1/4 cup	15g / 0.5oz	Dried currants
1		Orange - peeled, and
		Separated into segments
8 oz	227g	Fresh snow peas - (2 1/2 to 3 cups)
		= (or 1 [8-oz] package frozen snow peas,
		Thawed)
3 teaspoons	15ml	Grated orange peel - divided
3		Green onions - thinly sliced
		Diagonally
1/3 cup	5.3g / 0.2oz	Chopped fresh cilantro

Recipe Instructions

Combine chicken broth mixture and rice in a large saucepan; bring to boil over high heat. Reduce heat to low; simmer, partially covered, 45 to 55 minutes or until rice is tender. Drain off any excess liquid. Keep warm.

Blend orange juice, teriyaki sauce, cornstarch, honey and garlic in small bowl until smooth.

Spray large nonstick skillet with cooking spray; heat over high heat. Add chicken; stir-fry 4 minutes or until chicken is no longer pink in center.

Pour orange juice mixture and currants into skillet; boil, uncovered, 3 minutes. Add orange segments, snow peas and 1 1/2 teaspoons orange peel. Cook and stir 2 minutes or until heated through.

Stir in onions and cilantro. Spoon over rice. Sprinkle with remaining 1 1/2 teaspoons orange peel.

This recipe yields 4 servings.

Exchanges Per Serving: 3 Starch, 2 Meat.

Nutrition Facts: Calories 336; Calories from Fat 7%; Total Fat 3g; Saturated Fat 1g; Protein 29g; Carbohydrates 49g; Cholesterol 52mg; Sodium 343mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

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