Orange Stir-Fry Chicken

SAUCE

3/4 cup orange juice

1/4 cup honey

2 tbsp. low-sodium soy sauce

1 tbsp. cornstarch

1 tsp. grated orange zest

1/2 tsp. hot red pepper flakes

CHICKEN AND VEGGIES

1/3 cup all-purpose flour

1/4 cup whole-wheat breadcrumbs

2 egg whites

1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces

2 Tbsp. canola oil

2 tsp. minced garlic

2 cups (6 oz.) broccoli florets, blanched

1 cup (4 oz.) each sugar snap peas and sliced mushrooms

1 red bell pepper, seeded, cut into thin strips

1 small bunch baby bok choy

1 (5 oz.) can water chesnuts, drained (about 1 cup)

1 cup shredded carrots

1/4 cup toasted sliced almonds

1/4 cup crispy Chinese egg noodles

1. Combine sauce ingredients.

2. In a pie plate, combine flour and breadcrumbs. In a medium bowl, beat egg whites. Toss chicken pieces in egg whites, then in flour mixture to coat.

3. In a large nonstick skillet or a wok, heat 1 Tbsp of the oil over medium-high heat. Add chicken and cook 4-5 minutes, until browned all over; remove from skillet.

Add remaining 1 tbsp. oil to skillet. Add garlic and all vegetables except carrots and stir-fry about 3 minutes. Add carrots and stir-fry about 3 minutes. Add carrots and stir-fry 30 seconds. Pour sauce into skillet and stir fry until sauce thickens, about 2 minutes. Add chicken back to skillet and stir-fry 1 minute, until chicken and vegetables are coated with sauce. Remove from heat; sprinkle with almonds and noodles. Serve with steamed rice (3/4 cup cooked rice per serving.)