Total Time
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


  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

5 5

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

3 5

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.