1 tablespoon vegetable oil
1 tablespoon all-purpose flour
1 cup fresh orange or tangerine sections, halved
1/8 teaspoon crushed red pepper
1/4 teaspoon grated orange or tangerine peel
1/2 teaspoon Sweet ‘N Low zero calorie sweetener
1 tablespoon low sodium soy sauce
1/2 cup low sodium chicken broth
1/2 cup fresh orange or tangerine juice
1/4 teaspoon minced fresh ginger root
1 clove garlic, minced
1/2 cup sliced water chestnuts
1/3 cup chopped onion
1/2 cup chopped red pepper
1 pound boneless, skinless chicken breast
2 tablespoons water



In non-stick skillet in hot oil, brown chicken; remove from skillet. Add red pepper, onion, water chestnuts, garlic and ginger root; cook and stir about 3 minutes. Add chicken, orange juice, chicken broth, soy sauce, Sweet ‘N Low, orange peel and crushed red pepper; bring to a boil. Cover; simmer 10 – 15 minutes. Add orange sections; cook about 5 minutes. Transfer chicken to platter; keep warm. In cup, mix flour and water; add to skillet. Cook 1-2 minutes.