| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Grains |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 1/4 |
c |
Orange juice |
| 1 1/2 |
tb |
Cornstarch |
| 1 |
lb |
Skinless; boneless chicken breasts; cut into strips |
| 3/4 |
c |
Reduced-sodium chicken broth |
| 1 1/2 |
tb |
Reduced-sodium soy sauce |
| 2 1/2 |
ts |
Vegetable oil |
| 1 |
|
Clove garlic; minced |
| 1 |
tb |
Minced fresh ginger -or- |
| 1 1/8 |
ts |
Ground ginger |
| 1 1/2 |
c |
Snow peas or green beans |
| 1 |
md |
Red bell pepper; cut into thin strips |
| 3/4 |
c |
Sliced green onion |
| 2 |
c |
Cooked white rice |
INSTRUCTIONS
1. In a shallow glass bowl, combine the orange juice and cornstarch; mix
well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2
hours.
2. Drain chicken; discard juice mixture. In a small bowl, combine broth and
soy sauce. Set aside.
3. 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.
4. Place 1/2 cup of rice on each serving plate. Top with the chicken
mixture, dividing evenly.
FROM "HEALTHY MEALS IN MINUTES"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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