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Ingredients

• 1 medium navel orange
• 4 teaspoons cornstarch
• 1/4 teaspoon ground ginger
• 1 cup reduced sodium chicken broth
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons chili sauce
• 1/4 teaspoon hot pepper sauce
• 1 pound boneless skinless chicken breasts, cut into 1 inch pieces
• 2 garlic cloves, minced
• 1 tablespoon canola oil
• 2 cups broccoli florets
• 1 medium sweet red pepper, julienned
• 1 medium sweet yellow pepper, julienned
• 1/2 cup shredded carrot
• 1/3 cup unsalted cashews
• 3 cups hot cooked rice

Description

This Colorful Stir-fry Is Chock-full Of Tasty Veggies, Tender Chicken Chunks And A Light, Zippy Sauce. Tangy Oranges And Crunchy Cashews Add Extra Pizzazz. 'The Recipe Was An Experiment,' Shares Nancy Johnson Of Turah, Montana. 'We Love Oriental Food, And

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