Recipe Corner

2 tablespoons vegetable oil
1 pound skinless, boneless
chicken breasts, cut into
strips
2 cups broccoli florets
2 carrots, thinly sliced
1 medium onion, sliced
1 each yellow and red bell peppers,
sliced
1 tablespoon grated fresh ginger
1 can (14 ounces) low-sodium
chicken broth
1.2 cup orange juice
1 tablespoon grated orange
zest
3 tablespoons soy sauce
2 tablespoons cornstarch
3 cups hot cooked white or

brown rice

Heat 1 tablespoon oil in large skillet or wok; stir-fry chicken until lightly browned; remove.

In same skillet, heat remaining oil; stir-fry vegetables and ginger 4 to 5 minutes or until vegetables are tender crisp.

Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth.

Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened.

Stir in chicken and cook until heated through. Spoon over or toss with hot rice.

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