Chicken Stir-Fry (Hl)
INGREDIENTS:
1/4 c Orange juice
1 1/2 tb Cornstarch
1 lb Skinless; boneless chicken
-breasts; cut into strips
3/4 c Reduced-sodium chicken broth
1 1/2 tb Reduced-sodium soy sauce
2 1/2 ts Vegetable oil
1 Clove garlic; minced
1 tb Minced fresh ginger -or-
1 1/8 ts Ground ginger
1 1/2 c Snow peas or green beans
1 md Red bell pepper; cut
-into thin strips
3/4 c Sliced green onion
2 c Cooked white rice
1/4 c Orange juice
1 1/2 tb Cornstarch
1 lb Skinless; boneless chicken
-breasts; cut into strips
3/4 c Reduced-sodium chicken broth
1 1/2 tb Reduced-sodium soy sauce
2 1/2 ts Vegetable oil
1 Clove garlic; minced
1 tb Minced fresh ginger -or-
1 1/8 ts Ground ginger
1 1/2 c Snow peas or green beans
1 md Red bell pepper; cut
-into thin strips
3/4 c Sliced green onion
2 c Cooked white rice
1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours.
2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
3. 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.
4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.
2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
3. 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.
4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly.