Orange Chicken Stir-Fry

By Adams

Ingredients

• 2 cups uncooked instant rice
• 2 cups water
• 3 tablespoons frozen (thawed) orange juice concentrate
• 2 tablespoons low-sodium soy sauce
• 1/2 teaspoon cornstarch
• 1/4 teaspoon garlic powder
• 1 lb chicken breast strips for stir-fry
• 1 bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained
• Chopped green onions, if desired

Preparation

Step 1

1. Cook rice in water as directed on package, omitting salt.
2. Meanwhile, in small bowl, mix orange juice concentrate, soy sauce, cornstarch and garlic powder until smooth.
3. Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
4. Stir in juice concentrate mixture and vegetables. Reduce heat to medium; cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Serve over rice. Garnish with onions.