Chicken Stir-Fry

Name: Chicken Stir-Fry
Prep time: 3 h 20 min
Cook time: 10 min
Total time: 3 h 30 min
Yield: 4 serving(s)
Ingredients: 1/4 cup orange juice; 1 1/2 tablespoons cornstarch; 1 lb boneless skinless chicken breast, cut into strips; 3/4 cup reduced-sodium chicken broth; 1 1/2 tablespoons reduced sodium soy sauce; 2 1/2 teaspoons vegetable oil; 1 garlic clove, minced; 1 tablespoon minced fresh ginger or 1 1/2 teaspoons ground ginger; 1 1/2 cups snow peas or 1 1/2 cups green beans; 1 medium red bell pepper, but into thin strips; 3/4 cup sliced green onion; 1 cup frozen broccoli, thawed; 1 medium carrot, thinly thawed; 2 cups cooked white rice

(4)

Recipe by shysavsianna

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READY IN: 3hrs 30mins

SERVES: 4

UNITS: US

INGREDIENTS

Nutrition

¹⁄₄

cup orange juice
1 ¹⁄₂

tablespoons cornstarch
1

lb boneless skinless chicken breast, cut into strips
³⁄₄

cup reduced-sodium chicken broth
1 ¹⁄₂

tablespoons reduced sodium soy sauce
2 ¹⁄₂

teaspoons vegetable oil
1

garlic clove, minced
1

tablespoon minced fresh ginger or 1 1/2 teaspoons ground ginger
1 ¹⁄₂

cups snow peas or 1 1/2 cups green beans
1

medium red bell pepper, but into thin strips
³⁄₄

cup sliced green onion
1

cup frozen broccoli, thawed
1

medium carrot, thinly thawed
2

cups cooked white rice

DIRECTIONS

In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours.
Drain chicken; discard juice mizture. In a small bowl, combine broth ans soy sauce. Set aside.
In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger; stir-fry for 30 seconds. Add chicken; sir-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.

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