Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 1 ½ cup carrots, cut into thin strips
  • 1 red sweet pepper,seeded and cut into strips
  • 6 lbs skinless boneless chicken breast (1 1/2 approx.)
  • Salt and black pepper to taste
  • 1 tablespoon grated fresh ginger
  • 3 cloves garlic, minced
  • 1 ½ cups chicken broth
  • ¼ cup frozen orange juice concentrate, thawed
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons water
  • 1 cup frozen shelled sweet soybeans,thawed (edamame)
  • 1 tablespoon sesame seeds (optional)

Instruction

  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add carrots and red pepper; cook and stir for about 5 minutes, or until carrots are tender. Transfer to bowl. In the same skillet heat 1 tablespoon of the oil over medium-high heat. Add chicken; cook for 5 -8 minutes or until chicken is no longer pink and cooked. Transfer to the bowl with carrots and peppers mixture.
  • In the same skillet heat the remaining 1 tablespoon oil over medium heat. Add ginger and garlic, cook and stir for 30 seconds. Stir in broth, orange juice concentrate, and soy sauce. Bring to boiling. In a small bowl combine cornstarch and the water; stir into broth mixture. Simmer, uncovered, for 2 minutes until it thickens.
  • Return chicken and vegetables mixture to the skillet. Add edamame. Cook and stir until heated through and the chicken and vegetables are coated with the sauce, about 3 – 5 minutes.
  • Sprinkle with sesame seeds, if desired. Serve.