2 Tbsp Olive oil 1 large onion thinly sliced 1 lb. Chicken breast, cubed 1 tbsp cornstarch 1 tsp curry powder, 1/2 tsp salt 1/2 tsp ground ginger, 1/2 tsp cumin 2 cups orange juice 1 orange-colored bell pepper, chopped 1 can sliced water chestnuts 3 cups of broccoli florets Zest of one orange

Preparation

Heat a large skillet over medium-high heat. Add olive oil and onions. Lightly saute onions then add the chicken breast cubes. Cook until chicken is browned. Stir cornstarch, curry powder, salt, ginger, and cumin into the chicken mixture. Add orange juice; cook until thickened and bubbly. Add vegetables. Cook until veggies are tender-crisp. Add orange zest. Stir thoroughly. Serve over rice or noodles, if desired.