Orange Stir-Fry Chicken - cooking recipe

Ingredients

4 boneless, skinless chicken breast halves (about 1 lb.)
1 Tbsp. low-sodium soy sauce
1 tsp. cornstarch
1 tsp. grated ginger root or 1/2 tsp. ground ginger
1 clove garlic, finely chopped
1/2 c. orange juice
2 tsp. cornstarch
2 tsp. vegetable oil
3 c. thinly sliced fresh mushrooms (8 oz.)
1/2 c. coarsely shredded carrot (about 1 medium)
1/2 c. hot cooked rice

Preparation

Trim fat from chicken breast halves. Cut into 1/4-inch strips. Mix soy sauce, 1 teaspoon cornstarch, the ginger root and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.