Spicy Orange Chicken

This is adapted from a WW recipe I found on Recipezaar, so it is fairly heathly and low in calories & fat. I substituted chicken for beef, as we are not big on red meat (I don't eat it at all.) This is a yummy, quick meal that would be easy to put together on a busy weeknight.

Spicy Orange Chicken
(sorry, no picture)

2 chicken breasts
2 Tbsp cornstarch
2 tsp grated orange rind
1/2 cup low sodium chicken broth
1/4 cup orange juice
2 Tbsp reduced sodium soy sauce
1 Tbsp sugar
1 1/2 tsp chili garlic sauce (I added an extra tsp 1/2 since we tend to like our dishes spicy)
4 tsp canola oil
1/2 Tbsp ground ginger
1 cup stir fry veggies (broccoli, carrots & snap peas)

Combine chicken, 1 Tbsp cornstarch, and orange rind in medium bowl; toss well to coat, and set aside. Combine remaining 1 Tbsp cornstarch, chicken broth, orange juice, soy sauce, sugar, and chili garlic sauce in small bowl; set aside.

Heat non-stick wok or large skillet over medium-high heat. Add 2 tsp of oil, then add chicken. Stir fry until cooked, about 2 - 3 minutes; transfer to plate. Add remaining 2 tsp of oil, then add ginger. Stir fry until fragrant, about 10 seconds. Add broccoli, carrots & peas. Stir fry until crisp and tender, about 2 - 3 minutes. Add broth mixture and cook, stirring occasionally, until mixture boils and thickens, about one minute. Add chicken and cook until heated through, about one minute.

Serve with brown or white rice.