Servings: 4 Points Plus: 9
3/4 cup fat free chicken broth
3/4 cup fresh squeezed orange juice
1 1/2 tsp fresh grated orange zest
6 T white vinegar
1/4 cup low-sodium soy sauce
1/2 cup brown sugar
3 tsp minced garlic
1 T freshly grated ginger
1/4 tsp cayenne pepper
1.5 lbs boneless chicken breast or tenders cut into bite sized peices
5 tsp cornstarch
2 T water
4-8 small dried chilies (to taste)
1/4 cup small, thin strips of fresh orange peel
1 T peanut oil
Place chicken peices in a 1-gallon zipper lock bag; set aside. In a large bowl, whisk together the chicken broth, orange juice, zest, vinegar, soy sauce, brown sugar, garlic, ginger, and cayenne until sugar is fully dissolved. measure out 3/4 cup and pour into the bag to marinate the chicken. Put in refrigerator for 60 minutes.
In the meantime, bring the remaining orange juice mixture to a boil over high heat. In a small bowl, sitr together the cornstarch and water until smooth. Add cornstarch mixture to hot boiling orange sauce, recuce heat to simmer, stirring occasionally unti the suace is thick - about 1 minute. Remove from heat and add the orange peel peices and dried chiles to taste.
In a large pan, heat peanut oil over medium- high heat. Saute chicken until browned and cooked thoroughly. Remove from heat. Add cooked chicken to pot of warm sauce and stir over medium heat until all is throughly heated through.