Chicken Stir Fry

1/4 orange juice

1 1/2 tbsp cornstarch

1 lb skinless, boneless chicken
breast, cut into strips

3/4 cup reduced sodium chicken broth

1 1/2 tablespoons reduced sodium
soy sauce

2 1/2 teaspoons vegatable oil

1 clove garlic, minced

1 1/2 tsp ground ginger

1 1/2 cups snow peas or green beans

1 medium red bell pepper, cut in strips

3/4 cup sliced green onion

1 cup frozen broccoli, thawed

1 medium carrot, finely chopped

2 cups cooked white rice

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 mixture. In a small bowl,

combine broth and 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; 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.

You can make this dish even healthier by using brown rice instead of white