Contributed By Sandy | Published: Dec 13, 2004
Serves 4
Ingredients:
- 1/4 cup orange juice
- 1 1/2 Tbs cornstarch
- 1 lb skinless, boneless chicken breasts, cut into strips
- 3/4 cup reduced-sodium chicken broth
- 1 1/2 reduced-sodium soy sauce
- 2 1/2 tsp vegetable oil
- 1 clove garlic, minced
- 1 Tbs minced fresh ginger or 1 1/2 tsp ground ginger
- 1 1/2 cups snow peas or green beans
- 1 medium red bell pepper, cut into thin strips (about 1 cup)
- 3/4 cup slice green onion
- 1 cup frozen broccoli, thawed
- 1 medium carrot, thinly sliced
- 2 cups cooked white or brown rice
- 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 small bowl, combine broth and soy sauce. Set aside
- In a wok or large non-stick 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 1/2 cup rice on each serving plate. Top with the chicken mixture, dividing evenly. (To save time in preparation, use pre-cut vegetables from produce or salad bar).
Per serving Calories: 317 Carbohydrates: 35 g Protein: 32 g Sodium: 376 mg Fat: 5 g Cholesterol: 66 mg
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