Chicken Stir-Fry - cooking recipe

Ingredients

1/4 c. orange juice
1 1/2 tsp. cornstarch
1 lb. skinless, boneless chicken breasts, cut in strips
3/4 c. reduced-sodium chicken broth
1 1/2 Tbsp. reduced-sodium soy sauce
2 1/2 tsp. vegetable oil
1 clove garlic, minced
1 Tbsp. minced fresh ginger or 1 1/2 tsp. ground ginger
1 1/2 c. snow peas or green beans
1 medium red bell pepper, cut in thin strips
3/4 c. sliced green onion
2 c. cooked white rice

Preparation

In a shallow glass bowl, combine orange juice and cornstarch and mix well.
Stir in chicken.
Cover bowl with plastic wrap and refrigerate for 2 hours.
Drain chicken and 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 and stir-fry 3 minutes.
Add vegetables and stir-fry until crisp-tender, about 5 minutes.
Stir in broth and mix.
Place 1/2 cup rice on each plate. Top with the chicken mix.
Serves 4.