• 3/4 cup rice
• 1 lb. chicken breasts, cut into thin strips
• 2 tsp. orange zest, finely grated
• 1 tbsp. + 2 tsp. cornstarch
• 2 tbsp. reduced-sodium soy sauce
• 1/2 cup orange juice
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. honey
• 1 tsp. Asian sesame oil
• 1/4 tsp. red pepper flakes, or to taste (or substitute with Thai Chili Sauce – my favorite for a little heat)
• 2 tsp. canola oil
• 1 tbsp. ginger, finely grated
• 2 garlic cloves, minced
• 3 cups broccoli florets
• 2 carrots, thinly sliced on diagonal

Cook rice according to package directions, omitting the salt and fat; set aside.

Combine chicken, orange zest, 1 tbsp. cornstarch and 1 tbsp. soy sauce in a large bowl and toss to coat.  Combine orange juice, broth, honey, sesame oil, pepper flakes or Thai Chili Sauce,  remaining 2 tsp. cornstarch and remaining 1 tbsp. soy sauce in a small bowl.

Heat 1 tsp. canola oil in a large nonstick skillet over medium-high heat until very hot.  Add chicken and stir-fry until lightly browned; transfer to a plate.

Heat the other tsp. of oil and add ginger and garlic, and cook for about 1 minute.  Then cook each vegetable to your taste.  I cooked my onions and carrots first for about 5-10 minutes, then added the celery and red pepper and cooked for another minute. I had steamed my snow peas earlier and added them last to just heat through.

Pour in orange juice mixture and bring to a boil and cook until thickened.  Add chicken and cook until heated through.

Serves 4 with a points value of 7 (1 cup chicken mixture and 1/2 cup rice)