Prep/cook time: 30 minutes
Serves 4 / Simple and elegant. Prep tip: Use bottled ginger and garlic to save time. Serving tip: Serve with steamed snow peas and brown rice pilaf.
1 cup orange juice
1 teaspoon arrowroot powder or cornstarch
2 tablespoons olive oil, divided
1/4 cup finely chopped scallions
2 tablespoons minced ginger
2 cloves garlic, finely chopped
1/4 teaspoon hot pepper sauce
1/2 cup low-sodium chicken broth
1 tablespoon low-sodium soy sauce
4 four-ounce boneless, skinless chicken breasts, pounded thin
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 tablespoon unsalted butter
Toasted slivered almonds, for garnish
1. Pour orange juice into a glass measuring cup. Remove 2 tablespoons to a small bowl. Add arrowroot or cornstarch to bowl and whisk until smooth. Set aside.
2. In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil. Add scallions, ginger, garlic, and hot pepper sauce; cook, stirring frequently, until scallions are tender, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Boil until reduced to 1 cup, about 5 minutes. Whisk in arrowroot mixture; boil for 1 minute. Remove from heat and set aside.
3. Sprinkle chicken pieces with salt and pepper. In a large skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add chicken and cook (in batches, if necessary) until browned and cooked through, 2–3 minutes per side. Transfer chicken to a platter and cover to keep warm. Add sauce to skillet and increase heat to medium-high. Bring to a boil, stirring to scrape up any brown bits. Return chicken to skillet, turning to coat with sauce; heat for 1 minute. Place on platter, garnish with almonds, and serve.
PER SERVING: 240 cal, 37% fat cal, 10g fat (6g mono, 1g poly, 2g sat), 70mg chol, 27g protein, 9g carb, 0g fiber, 461mg sodium