1 lb. fresh or frozen broccoli spears
4 1/2 tsp. sugar
2 tsp. cornstarch
1/2 tsp. chicken bouillon granules
1/4 c. water
1/4 c. orange juice
1 tsp. grated orange peel
1 medium navel orange, thinly sliced

Place broccoli and a small amount of water in a saucepan; bring to a boil. Reduce heat; cover and cook for 5 to 8 minutes or until crisp-tender. Meanwhile in a small saucepan, combine the sugar, cornstarch and bouillon. Stir in water, orange juice and peel until blended. Bring to a boil; cook and stir for 2 minutes until thickened. Drain broccoli and place in a serving bowl. Garnish with orange slices and drizzle with sauce.