Total Time
39mins
Prep 20 mins
Cook 19 mins

This is another one that goes over well. You can double the recipe for a larger group.

Ingredients Nutrition

Directions

  1. In a shallow glass bowl, combine orange juice and cornstarch; mix well.
  2. Stir in chicken.
  3. Cover and chill for 2 hours or as long as you can.
  4. Drain chicken; discard juice mixture.
  5. In a small bowl, combine broth and soy sauce.
  6. Set aside.
  7. In a wok or large non-stick skillet, heat canola oil over medium heat.
  8. Add garlic and ginger; stir-fry for 30 seconds.
  9. Add chicken; stir-fry for 3 minutes.
  10. Add vegetables; stir-fry until crisp-tender, about 5 minutes.
  11. Stir in broth mixture.
  12. Place 1/2 cup of rice on each serving plate.
  13. Top with the chicken mixture, dividing evenly.
Most Helpful

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 flakes Thanks Dancer

Bergy February 01, 2008

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.

Meanie Queenie November 11, 2004