1 pound skinless, boneless chicken breasts
3/4 cup frozen orange juice concentrate, thawed
1/3 cup reduced-sodium teriyaki sauce
4 teaspoons cornstarch
1 16-ounce package loose-pack frozen stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms)
Nonstick spray coating
3 cups hot cooked couscous
orange Wedges (optional)
Rinse chicken; pat dry with paper towels. Cut into bite-sized pieces; set aside. For sauce, in a bowl stir together thawed orange juice concentrate, teriyaki sauce, cornstarch, and 1/3 cup cold water; set aside. Cook vegetables in a small amount of water until crisp-tender; drain. Keep warm.
Meanwhile, spray an unheated large skillet with nonstick coating. Preheat over medium heat. Add half of the chicken; stir-fry for 2 to 3 minutes or until tender and no longer pink. Remove and repeat with remaining chicken, adding 1 to 2 teaspoons cooking oil, if necessary. Return all chicken to skillet. Push chicken from center of skillet.
Stir sauce and add to center of the skillet. Cook and stir until the mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve immediately over vegetables and couscous. If desired, garnish with orange wedges.
Makes 4 or 5 servings.
Calories…425…Fat…4 g…Carbs…66 g…Sodium…492 mg…Fiber…7 g.