Chicken Stir-Fry

Ingredients:
¼ cup orange juice
1½ tbsp cornstarch
1 lb skinless, boneless chicken breasts, cut into strips
¾ cup reduced-sodium chicken broth
1½ tbsp soy sauce
2½ tsp vegetable oil
1 clove garlic, minced
1 tbsp minced fresh ginger or 1½ tsp ground ginger
1½ cups snow peas or green beans
1 medium red bell pepper, cut into thin strips (about 1 cup)
¾ cup sliced green onion
1 cup frozen broccoli, thawed
1 medium carrot, thinly sliced
2 cups cooked white rice

Directions:

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 mixture. In a small bowl, combine broth and soy sauce. Seat aside.

In a wok or large nonstick skillet, heat 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 ½ cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves 4