Ingredients
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1/4 cup orange juice
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1 1/2 tablespoons cornstarch
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3/4 cup reduced-sodium chicken broth
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1 1/2 tablespoons reduced sodium soy sauce
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2 1/2 teaspoons canola oil
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1 clove garlic, minced
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1 1/2 teaspoons ground ginger
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1 1/2 cups snow peas
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1 cup red bell pepper, cut into thin strips
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1 cup frozen broccoli, thawed
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2 cups cooked white rice
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1 medium carrot, thinly sliced
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3/4 cup sliced green onion
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1 lb boneless skinless chicken breast, cut into strips
Instructions
- In a shallow glass bowl, combine orange juice and cornstarch; mix well.
- Stir in chicken.
- Cover and chill for 2 hours or as long as you can.
- Drain chicken; discard juice mixture.
- In a small bowl, combine broth and soy sauce.
- Set aside.
- In a wok or large non-stick skillet, heat canola 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.