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 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

Preparation

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.