Chicken Stir-Fry

By laceloulou

Ingredients

• 1/4 cup orange juice
• 1 1/2 tablespoons cornstarch
• 1 pound skinless, boneless chicken breasts, cut into strips
• 3/4 cup reduced-sodium chicken broth
• 1 1/2 tablespoons reduced-sodium soy sauce
• 2 1/2 teaspoons vegetable oil
• 1 clove garlic, minced
• 1 tablespoon minced fresh ginger or 1 1/2 teaspoons ground ginger
• 1 1/2 cups snow peas or green beans
• 1 medium red bell pepper, cut into thin strips (about 1 cup)
• 3/4 cup sliced green onion
• 1 cup frozen broccoli, thawed
• 1 medium carrot, thinly sliced
• 2 cups cooked white rice

Details

Servings 4
Preparation time 20mins
Cooking time 30mins

Preparation

Step 1

in a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large nonstick 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 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.