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Prep Time: 20 Minutes Cook Time: 19 Minutes |
Ready In: 39 Minutes Servings: 4 |
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This is another one that goes over well. You can double the recipe for a larger group. Ingredients:
1/4 cup orange juice |
1 1/2 tablespoons cornstarch |
1 lb boneless skinless chicken breast, cut into strips |
3/4 cup reduced-sodium chicken broth |
1 1/2 tablespoons reduced sodium soy sauce |
2 1/2 teaspoons canola oil |
1 clove garlic, minced |
1 1/2 teaspoons ground ginger |
1 1/2 cups snow peas |
1 cup red bell pepper, cut into thin strips |
3/4 cup sliced green onion |
1 cup frozen broccoli, thawed |
1 medium carrot, thinly sliced |
2 cups cooked white rice |
Directions:
1. In a shallow glass bowl, combine orange juice and cornstarch; mix well.
2. Stir in chicken.
3. Cover and chill for 2 hours or as long as you can.
4. Drain chicken; discard juice mixture.
5. In a small bowl, combine broth and soy sauce.
6. Set aside.
7. In a wok or large non-stick skillet, heat canola oil over medium heat.
8. Add garlic and ginger; stir-fry for 30 seconds.
9. Add chicken; stir-fry for 3 minutes.
10. Add vegetables; stir-fry until crisp-tender, about 5 minutes.
11. Stir in broth mixture.
12. Place 1/2 cup of rice on each serving plate.
13. Top with the chicken mixture, dividing evenly.
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