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Ingredients

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Directions

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  • Whisk together orange juice, chicken broth, soy sauce, cornstarch, sugar, hot mustard and red-pepper flakes in small bowl.

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  • Heat oil in large skillet over high heat. Add chicken thighs; cook 4 minutes or until no longer pink. Remove with slotted spoon to plate.

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  • Reduce heat to medium-high. Add celery to skillet; cook 1 minute. Add squash, zucchini and water; cook, stirring, until vegetables are softened, about 6 minutes.

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  • Add the chicken strips and the cut up sweet red pepper to the skillet; cook for 2 minutes. Add the orange sauce from the bowl, stirring to combine; cook until the sauce is slightly thickened, about another 2 minutes.

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  • Serve with the hot cooked couscous, if desired. Makes 4 servings.

Nutrition Facts

248 calories; 9 g total fat; 3 g saturated fat; 77 mg cholesterol; 1006 mg sodium. 18 g carbohydrates; 3 g fiber; 24 g protein;

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