Prep Time: 20 mins
Total Time: 39 mins
Servings: 4
About This Recipe
“This is another one that goes over well. You can double the recipe for a larger group.”
Ingredients
1/4 cuporange juice
1 1/2 tablespoonscornstarch
1lbboneless skinless chicken breast, cut into strips
3/4 cupreduced-sodium chicken broth
1 1/2 tablespoonsreduced sodium soy sauce
2 1/2 teaspoonscanola oil
1clovegarlic, minced
1 1/2 teaspoonsground ginger
1 1/2 cupssnow peas
1cupred bell pepper, cut into thin strips
3/4 cupsliced green onion
1cupfrozen broccoli, thawed
1mediumcarrot, thinly sliced
2cupscooked white rice
Directions
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.
Reviews
“I did a coujple of things differently – I used vegetable broth cut back to 1/2 cup.I didn’t have snow peas but added cauliflower, onion, and some mixed frozen corn & peas.Lovely flavor with the garlic & ginger.I also added some chili flakesThanks Dancer”
“The recipe was okay but we probably wouldn’t make it again.We followed the recipe exactly but it turned into a soupy mess that we had to thicken up with cornstarch at the end.The flavor was a little bland.I wasn’t going to rate it at all but my husband insisted it was the fair thing to do, sorry. “