Chicken Stir-Fry - cooking recipe

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 vegetable oil
1 garlic clove, minced
1 tablespoon minced fresh ginger or 1 1/2 teaspoons ground ginger
1 1/2 cups snow peas or 1 1/2 cups green beans
1 medium red bell pepper, but into thin strips
3/4 cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly thawed
2 cups cooked white rice

Preparation

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 mizture. In a small bowl, combine broth ans 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; sir-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.