Mandarin Chicken Stir-fry

Prep time : 25 minutes ... Cooking time : 20 minutes
1/2 cup club soda or beer
1/2 cup cornstarch
2 shinned and boned chicken breast halves (6 ounces each) cut across the grain into strips 2 inches long and 1/4 inch wide
5 tablespoons peanut oil (olive oil)
1/4 teaspoon crushed red pepper flakes
4 cups small broccoli florets
1/2 cup chicken stock or canned reduced-sodium chicken broth
1/4 cup orange juice
3 tablespoons soy sauce
1 tablespoon minced ginger
1 clove galic , minced
1 teaspoon grated tangerine or orange zest
1 teaspoon dark sesame oil (optional)
1 can (11 ounces ) mandarin oranges, drained
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1) Pour club soda into a small shallow bowl and place cornstarch in a self-sealing plastic bag .Working in batches , dip chicken strips into soda , then dredge in cornstarch , shaking off excess . Set chicken aside on a rack .
2) Remove 1 teaspoon of the cornstarch from the plastic bag and combine with 1 tablespoon of the soda from the small bowl ; set aside .
3) In a deep heavy 12-inch skillet or wok over high heat ... heat 2 tablespoons of the peanut oil until almost smoking . Add 1/2 the chicken strips and stir-fry until golden ... about 3 minutes ; remove to paper toweling . Add 2 more tablespoons of the peanut oil to the skillet and stir-fry the same way.
4) Reduce the heat to moderate , add remaining 1 tablespoon peanut oil and stir in red pepper flakes . Cook , stirring , for 30 seconds . Add broccoli and stir-fry 2 minutes . Min in stock , orange juice , soy sauce , ginger , garlic , tangerine zest and sesame oil and cook uncovered , until broccoli is crisp-tender ... 3 to 5 minutes . Add oranges , reserved cicken and cornstarch mixture . Cook , tossing until sauce thickens and chicken and oranges are heated through ... about 1 minute .
Serve over rice .... makes 4 servings .... heart healthy