MANDARIN ORANGE SEAFOOD

The addition of mandarin oranges gives a good flavor and eye appeal to the sauce. This colorful, healthy quick meal is one that you will want to serve for company. This recipe is also a good choice for a diabetic menu.

1 pound scallops or shrimp (shelled & deveined)
1 tablespoon minced fresh ginger
1-2 tablespoons lite soy sauce (optional)
1 cup sliced green onions, in 1-inch pieces
2 cups red bell pepper strips
1 tablespoon cornstarch
3/4 cup fat-free chicken broth*
1 can (11 ounces) mandarin oranges, drained
1 can (8 ounces) sliced water chestnuts, drained
hot cooked brown rice or noodles (optional)

Spray a large skillet with non-stick cooking spray. Add seafood, ginger and soy sauce. Stir-fry a few minutes or until seafood is done. Remove from skillet and keep warm.

Add green onions and red pepper to skillet. Stir-fry until crisp tender, adding water or broth, as needed, to prevent sticking.

In a small bowl, mix cornstarch with chicken broth. Stir into skillet. Cook, stirring constantly, until thickened.

Gently stir in cooked seafood, mandarin oranges and water chestnuts. Heat thoroughly. Serve over brown rice or noodles.

Note: One serving is a good source of fiber.
Optional ingredients are not included in the nutritional analysis.