Difficutly: very easy
Time: 30 Min
Portion: 4 servings
1/4 cup orange juice
1-1/2 tablespoons cornstarch
1 pound skinless, boneless chicken breasts, cut into strips
3/4 cup reduced-sodium chicken broth
1-1/2 tablespoons reduced-sodium soy sauce
2-1/2 teaspoons vegetable oil
1 clove garlic, minced
1 tablespoon minced fresh ginger or 1-1/2 teaspoons ground ginger
1-1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice
1) In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
2) Drain chicken; discard juice mixture. in a small bowl, combine broth and soy sauce. Set aside
3) In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; stir-fry for 3 minutes. Add vegetables; stir-fry until crisp-tender, about 5 minutes. Stir in broth mixture.
4) Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.