Recipes

In 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. Set aside. In a wok or large skillet, heat oil over medium heat. Add garlic and ginger; stir fry for 30 sec. add chicken; stir fry for 3 min; add vegetables; stir fry until crisp tender, about 5 min. stir in broth mixture. Place ½ c of rice on each serving plate. Top w/ chicken mixture, dividing evenly ¼ c orange juice 1 ½ tbs cornstarch 1 lb skinless, boneless chicken breasts, cut into strips ¾ c reduced sodium chicken broth 1 ½ tbs reduced sodium soy sauce 2 ½ tsp vegetable oil 1 clove garlic, minced 1 tbs minced fresh ginger or 1 ½ tsp ground ginger 1 ½ c snow peas or green beans 1 med red bell pepper, cut into thin strips ¾ c sliced green onion 1 c frozen broccoli, thawed 1 med carrot, thinly sliced 2 c cooked white rice