Recipe - Chicken Stir-Fry

One fourth cup Orange juice
1 One half tablespoon Cornstarch
1 pound Skinless; boneless chicken
breasts; cut into strips
Three fourths cup Reducedsodium chicken broth
1 One half tablespoon Reducedsodium soy sauce
2 One half teaspoon Vegetable oil
1 Clove garlic; minced
1 tablespoon Minced fresh ginger or
1 1/8 teaspoon Ground ginger
1 One half cup Snow peas or green beans
1 md Red bell pepper; cut
into thin strips
Three fourths cup Sliced green onion
2 cup 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; stirfry for 30 seconds. Add chicken; stirfry for 3
minutes. Add vegetables; stirfry until crisptender, about 5 minutes. Stir
in broth mixture.

4. Place One half cup of rice on each serving plate. Top with the chicken
mixture, dividing evenly.

FROM "HEALTHY MEALS IN MINUTES"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.