INGREDIENTS
2 oranges
1 tbsp cooking oil
2 (10 oz) bags baby spinach
1 tbsp reduced sodium soy sauce
1 tsp honey
1/2 tsp cornstarch
1 tsp fresh grated ginger
1/8 to 1/4 tsp crushed red peppers
1 lb skinless, boneless chicken breasts,
cut into 8 strips
1/4 tsp ground black pepper
1/4 tsp salt
3 garlic cloves, minced
DIRECTIONS
1. Remove peel and white membrane from 1 of the oranges. Section orange;
set aside. Squeeze enough juice from the remaining orange to measure 1/3 cup;
set aside. In a 4 quart Dutch oven, heat 1 teaspoon of the oil over medium heat. Add spinach; cover and cook for 4 to 5 minutes or just until slightly wilted, stirring occasionally. Drain and transfer to 4 serving dishes or a serving platter.
Cover and keep warm.
2. Meanwhile, in a small bowl combine the 1/3 cup orange juice, soy sauce,
honey, ginger, cornstarch and crushed red pepper.
Set aside.
3. Sprinkle chicken with salt and black pepper. Wipe out Dutch oven with paper towels. In Dutch oven, heat the remaining 2 teaspoons oil over medium high heat. Add garlic; cook and stir for 30 seconds. Add chicken; cook and stir for 2 to 3 minutes or until chicken is no longer pink. Stir orange juice mixture;
add to chicken in Dutch oven. Cook and stir until thickened and bubbly.
Cook and stir for 1 minute more.
4. To serve, arrange orange sections on top of spinach.
Spoon chicken mixture over oranges and spinach.
Yield: 4 Servings Serving size= 1/4 of recipe
Weight Watchers Points Plus+ = 3 per serving
Nutritional Information
Calories 207
Total Fat (g)6
Saturated Fat (g)1
Cholesterol (mg)66
Sodium (mg) 521
Carbohydrate (g)8
Fiber (g) 13
Protein (g) 31
Percent Daily Values are based on a 2,000 calorie diet.