Email to Rosalie      

Recipe Categories: Pepper_Kat's HOME PAGEAPPETIZERS BREAD CAKESandPIES CANDY CASSEROLES COOKIES CROCKPOT DESSERTS FRUIT HolidayRecipes LOWFAT MainDish MEATS PASTA PASTRIES POULTRY PRESSURECOOKER RICE SALADandDRESSING SANDWICHES SAUCES SeasoningsandMixes SideDish SOUPSandSTEWS VEGETABLES

Chicken Stir-Fry

Serves; 4
Calories; 368
Fat; 5 g





List of Ingredients



• 1/4 cup orange juice
  
• 1-1/2 Tablespoons cornstarch
  
• 1-lb. skinless, boneless chicken breast; cut into strips
  
• 1/4 cup chicken broth
  
• 1-1/2 Tablespoons soy sauce
  
• 2-1/2 teaspoons oil
  
• 1 clove garlic, minced (if you like garlic)
  
• 1-1/2 teaspoons ground ginger
  
• 1-1/2 cups snow peas or green beans
  
• 1 medium red bell pepper, cut into thin strips (1 cup)
  
• 1/4 cup sliced green onion
  
• 2 cups 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.( this mixture and the chicken can be put into a plastic zip-lock bag)
   
2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
   
3. In a wok or large non-stick skillet, heat oil over medium heat. Add garlic and ginger; stir -fry for 30 seconds. Add chicken; stir-fry for 5 minutes. Add vegetales; 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.
   
5. SHORT CUT
   
6. Use pre-cut vegetables from the Supermarket.