Orange Stir-Fried Chicken

 

1

tablespoon reduced-sodium soy sauce

1

teaspoon cornstarch

1

teaspoon grated gingerroot or 1/2 teaspoon ground ginger

1

garlic clove, finely chopped

1

pound boneless skinless chicken breast, cut into 1/4-inch strips

1/2

cup orange juice

2

teaspoons cornstarch

2

teaspoons vegetable oil

3

cups thinly sliced fresh mushrooms (8 ounces)

1

medium carrot, coarsely shredded (1/2 cup)

4

cups hot cooked rice

• 1 Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
• 2 Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
• 3 Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
• 4 Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.