1 lb broccoli florets
1 lb vegetarian chicken strips (I use Morning Star Farms)
1/2 cup orange juice
1 Tbs brown sugar
3/4 tsp arrowroot
1 jalapeno, seeded and minced
4 garlic cloves, minced
2 tsp minced ginger
1/2 cup vegetable broth
1 mango, diced
2 Tbs lime juice
Salt and pepper, to taste
20 fresh mint leaves
In a steamer basket, steam the broccoli until tender crisp.
Heat some cooking spray in a large wok or skillet and add the "chicken". Cook until it begins to brown, transfer to a plate and set aside.
While the chicken cooks, mix orange juice, brown sugar and arrowroot in a small bowl and set aside.
Add jalapeno, garlic, and ginger to the pan and cook over medium heat for 1-2 minutes, stirring frequently. Add broth and stir for an additonal minute. Stir in orange juice mixture and bring to a simmer. Continue to stir until thickend and slightly reduced.
Stir in mango, tofu and broccoli and cook until heated.
Remove from heat and stir in lime juice, salt and pepper. Garnish with mint and serve with rice or thin rice noodles.