Spicy Szechuan Orange Chicken - Ww - cooking recipe

Ingredients

3/4 cup brown rice (quick cooking)
1 lb chicken breast, cut into thin strips (boneless, skinless)
2 teaspoons orange zest (finely grated)
1 tablespoon cornstarch (plus 2 tsp.)
2 tablespoons reduced sodium soy sauce
1/2 cup orange juice
1/3 cup reduced-sodium chicken broth
2 teaspoons honey
1 teaspoon sesame oil (dark)
1/4 teaspoon red pepper flakes
2 teaspoons canola oil
1 tablespoon fresh ginger, finely grated
2 garlic cloves, sliced
1/2 bunch broccoli, cut into florets (3 cups)
2 carrots, thinly sliced on the diagonal

Preparation

Cook rice according to package directions, omitting salt and fat.
Meanwhile, combine chicken, orange zest, 1 tablespoons cornstarch and 1 tablespoons soy sauce in a large bowl and toss to coat. Combine orange juice, broth, honey, sesame oil, pepper flakes, remaining 2 teaspoons cornstarch and remaining 1 tablespoons soy sauce in small bowl.
Heat 1 teaspoons canola oil in wok or large nonstick skillet over medium high heat until very hot. Add chicken and stir fry until lightly browned, about 3 minutes; transfer to a plate. Return skillet to heat and add remaining 1 teaspoons canola oil. Add ginger and garlic; stir fry until fragrant, about 15 seconds. Stir in broccoli and carrots and stir fry until broccoli is bright green, about 2 minutes. Pour in orange juice mixture; bring to a boil and cook until thickened, about 1 minute. Add chicken and cook until heated through, about 1 minute. Divide chicken mixture and rice among 4 plates.