½ cup orange juice
1 ½ Tablespoons cornstarch
1 lb. boneless, skinless chicken breast, cut into strips
¾ cup chicken broth (reduced sodium)
1 ½ Tablespoons reduced sodium soy sauce
2 ½ teaspoons olive oil
1 clove garlic, minced
1 Tablespoon minced fresh ginger, or 1 ½ teaspoons ground ginger
1 ½ cup snow peas or green beans
1 medium red bell pepper, cut into thin strips
¾ cup sliced green onion or onion
1 cup broccoli florets (thaw if using frozen)
1 medium carrot, thinly sliced
2 cups cooked white rice
In a shallow glass bowl, combine orange juice and cornstarch. Mix well.
Stir in chicken. Cover and chill for 2 hours. (or while you’re at work)
Remove chicken and discard juice.
In a small bowl, combine chicken broth and soy sauce – set aside
In a wok or large non-stick skillet, heat oil over medium heat.
Add garlic and ginger. Stir fry 30 seconds.
Add chicken and stir fry for 3 minutes.
Add vegetable and stir fry until crisp-tender- about 5 minutes.
Stir in broth mixture and stir gently for about 2 minutes to thicken.
Place ½ cup rice on each plate. Top with chicken mixture.
