Sautéed chicken breast strips in a savory orange sauce with pears, celery, onion and sugar snap peas.

Sautéed Chicken with Pears

2 whole chicken breasts, skinned, boned, cut into strips

4 tablespoons low sodium soy sauce

2 teaspoons grated fresh orange peel - divided use

Vegetable cooking spray

4 bartlett pears, peeled, cored, each sliced in 8 pieces lengthwise
1/2 cup sliced celery
3 spring onions, sliced
1/2 pound sugar snap peas, ends snapped
1/2 cup orange juice
1/4 cup low sodium chicken broth, warm
1/2 teaspoon salt
1/4 teaspoon pepper

1. Sprinkle chicken with soy sauce and 1 teaspoon of the orange peel; let sit 5 minutes.
2. Spray large frypan with vegetable cooking spray and heat over medium high temperature. Add chicken and sauté, turning, about 2 minutes.
3. Sprinkle pears with remaining 1 teaspoon orange peel and add to pan; cook 2 minutes.
4. Add celery and onions; cook 2 minutes more.
5. Add sugar snap peas and sauté about 3 more minutes or until just tender.
6. Add orange juice, broth, salt and pepper; cook 1 minute.
7. Serve with rice, if desired.

Makes 6 servings.

Recipe provided courtesy of the National Chicken Council. Used with permission.