ORANGE CHICKEN STIR FRY

ORANGE CHICKEN STIR FRY

 

Marinate chicken two hours ahead of cooking time!
In a shallow glass dish, combine	¼ cup orange juice 1½ tbsp cornstarch
Stir in:	1 lb. boneless, skinless chicken breasts, cut in strips
Cover and chill 2 hours - drain chicken, discard juice mixture.
Cook rice to serve stir fry over - 2 cups
Combine in a small bowl and set aside:	¾ cup chicken broth 1½ tbsp soy sauce
In a wok, over medium heat:	1 tbsp olive oil 1 clove garlic, minced 1 tbsp fresh ginger, minced
Add chicken, and stir fry 3 minutes.
Add vegetables and stir fry until tender-crisp:	1½ cups snow peas (or green beans) 1 cup red bell pepper strips ¾ cup sliced green onions 1 cup broccoli florets 1 carrot, thinly sliced
Stir in:	chicken broth mixure
Heat thoroughly and serve immediately over rice.