Ingredients
1 tablespoon cornstarch1/2 teaspoon ground ginger1/8 to 1/4 teaspoon cayenne pepper1/3 cup orange juice3 tablespoons reduced-sodium soy sauce2 tablespoons water2 tablespoons lemon juice1 tablespoon honey1 garlic clove, minced1/2 teaspoon grated orange zest1/2 teaspoon grated lemon zest10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces1 tablespoon olive oilHot cooked pasta, optional1/4 cup sliced green onions
Preparation
In a small bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon zest until smooth; set aside.
In a large skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture; gradually add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve with pasta if desired. Sprinkle with onions.
