Chicken Stir Fry



¼ cup orange juice

1-1/2 Tbsp cornstarch

1 lb chicken breast, cut into strips

¾ cup chicken broth

1-1/2 Tbsp soy sauce

2-1/2 tsp vegetable oil

1 clove garlic, minced

1-1/2 tsp ground ginger

1-1/2 cups snow peas or green beans

1 medium red bell pepper, cut into thin strips (about 1 cup)

¾ cup green onion, sliced

1 cup frozen broccoli, thawed

1 medium carrot, thinly sliced

2 cups cooked white or brown rice

In a shallow glass bowl, combine orange juice and cornstarch, mix well.  Stir in chicken. Cover and let chill for 2 hours

Drain chicken, discard juice mixture.

Cook rice per package instructions

In a small bowl combine broth and soy sauce.  Set aside.

In a work or large non-stick 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

Place ½ cup rice on each serving plate.  Serve chicken mixture over top.