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.