Hands-On Time: 20 minutes
Total Time: 20 minutes
Yield: Serves 4
2 tablespoons fresh orange juice
2 tablespoons fresh lemon juice
2 tablespoons gluten-free soy sauce (tamari)
2 tablespoons orange marmalade (without high-fructose corn syrup)
2 teaspoons cornstarch
2 tablespoons safflower oil
2 pounds chicken tenders, cut into 1" pieces
1 pound broccoli, cut into florets
1 small red bell pepper, seeded and chopped
1 small yellow bell pepper, seeded and chopped
6 ounces fresh green beans, trimmed
2 teaspoons chopped fresh gingerroot
1. In a small bowl, combine orange juice, lemon juice, soy sauce, marmalade, and cornstarch. Set aside.
2. Heat oil over medium-high heat in a medium-sized wok or 9" nonstick skillet. Add chicken and stir until cooked through, 2–3 minutes. Transfer chicken to a plate.
3. Add broccoli to wok and cook 3 minutes. Increase heat to high, add bell peppers and green beans, and cook 4 minutes, stirring frequently. Transfer vegetables to plate with chicken.
4. Reduce heat to medium-high and add ginger. Cook until fragrant, about 30 seconds.
5. Add orange sauce to pan and cook until slightly thickened, about 30 seconds. Add chicken and vegetables to wok and toss to coat.
Per Serving: Calories: 515 | Fat: 18 g | Saturated fat: 1 g | Cholesterol: 0 mg | Sodium: 140 mg | Total carbohydrates: 25 g | Dietary fiber: 3 g | Sugars: 17 g | Protein: 65 g