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Orange Glazed Chicken And Squash Recipe

by Global Cookbook

Ingredients

1/2 c. orange juice 1/2 c. chicken broth 3 Tbsp. soy sauce 1 Tbsp. cornstarch 2 tsp granulated sugar 1 tsp Chinese-style prepared warm mustard or possibly other warm mustard 1/2 tsp crushed red pepper flakes 1 Tbsp. vegetable oil 1 lb boneless, skinless chicken thighs, each cut into 1/2 inch-thick

strips 3 x ribs celery, peeled and cut into 2 inch-long matchsticks (about 1 1/4 c.) 1 med yellow squash, quartered lengthwise, cut crosswise into 1/2 inch     pcs (8 ounces) 2 med zucchini, quartered lengthwise, cut crosswise into 1/2 inch pcs     (8 ounces each) 1 x red bell pepper, cored, seeded and cut into thin strips     Cooked couscous (optional)

Directions

1. Whisk together orange juice, chicken broth, soy sauce, cornstarch, sugar, warm mustard and red pepper flakes in small bowl.
2. Heat oil in large skillet over high heat. Add in chicken thighs; cook 4 min or possibly till no longer pink. Remove with slotted spoon to plate.
3. Reduce heat to medium-high. Add in celery to skillet; cook 1 minute. Add in squash, zucchini and 2 Tbsp. water; cook, stirring, till vegetables are softened, about 6 min.
4. Add in the chicken strips and the bell peppers to the skillet; cook for 2 min. Add in the orange sauce from the bowl, stirring to combine; cook till the sauce is slightly thickened, about another 2 min.
5. Serve with the warm cooked couscous, if you like.

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