Sweet Mandarin oranges gives this chicken its delightfully light flavor.

1 1/2 cups orange juice
1 cup couscous
2 tsp. canola oil
1/2 cup finely chopped onion
1 1/2 lbs. chicken breast cutlets, cut into thin strips
1 cup frozen peas, thawed
2 11oz. cans Mandarin oranges, undrained
2 Tbsp. sliced almonds (optional)

Place the orange juice in a 1 1/2- or 2-quart pot and bring to a boil over high heat. Stir in the couscous and cover. Remove from heat and allow to sit for 5 minutes, or until all of the orange juice has been absorbed.

Coat a large nonstick wok or 12-inch skillet with cooking spray, add the oil and preheat over medium heat. Add the onion and cook, stirring often, for 2 to 3 minutes, or until soft.

Toss the chicken strips into the skillet and increase the heat to medium-high. Cook for 5 to 6 minutes, stirring constantly, or until they are no longer pink inside.

Add the peas and Mandarin oranges to the skillet and stir. Reduce the heat to medium-low and cook, stirring frequently, for about 3 minutes.

Fluff the cooked couscous and add to the skillet, along with the almonds if desired. Mix well and serve immediately.

Yield: 4 servings

Nutritional Facts:
Calories: 542
Fat: 5g
Protein: 48.5g
Carbs: 75g
Fiber: 5.5g
Cholesterol: 98.5g
Sodium:166mg