Sanderson's Cookbook, Chicken Stir-Fry

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Chicken Stir-Fry

1/4 cup orange juice
1 1/2 tablespoons cornstarch
1 pound skinless, boneless, chicken breasts, cut into strips
1/4 cup chicken broth
1 1/2 tablespoons soy sauce
2 1/2 teaspoons cooking oil
1 clove garlic, minced
1 tablespoon fresh ginger, minced, or 1 1/2 teaspoons ground ginger
1 1/2 cups snow peas or green beans
1 medium red bell pepper, cut into thin strips
1/4 cup sliced green onion
1 cup chopped broccoli
1 medium carrot, sliced thinly
2 cups cooked white rice

Combine orange juice and cornstarch in a shallow glass bowl, mixing well. Stir in chicken. Cover and chill for 2 hours. Drain chicken and discard juice mixture. Combine broth and soy sauce in a small bowl and set aside. In a wok or non-stick skillet, heat oil over medium heat, add garlic and ginger, and stir-fry for 30 seconds. Add chicken. Stir-fry for 3 minutes. Add vegetables and stir-fry until crisp-tender (about 5 minutes). Stir in broth mixture.

Place 1/2 cup of cooked rice on each serving plate. Top with chicken mixture. Serves 4.