Springtime Chicken Stir-Fry

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.