Orange Stir-fry Chicken
4 boneless, skinless chicken breast halves (1 lb)
1 Tbs. low-sodium soy sauce
1 tsp. cornstarch
1 tsp. grated gingeroot (1/2 tsp ground ginger)
1 clove garlic, finely chopped
1/2 cup orange juice
2 tsp. cornstarch
2 tsp. vegetable oil
3 cups thinly sliced mushrooms (8 oz.)
1/2 cup coarsely shredded carrot (1 med)
2 cups hot cooked rice
Trim fat from chicken. Cut into 1/4-inch strips. Mix soy sauce, 1 tsp. cornstarch, gingerroot and garlic in medium glass bowl. Stir in chicken. Cover and refrigerate 30 minutes.
Mix orange juice and 2 tsp. cornstarch until cornstarch is dissolved. Heat 1 tsp. of oil in 10-inch nonstick skill or wok over high heat. Add chicken mixture; stir-fry until chicken turns white. Remove chicken from skillet.
Add remaining 1 tsp. oil to skillet. Add mushrooms and carrt; stir-fry about 3 mintues or until mushrooms re tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir 30 seconds or until thickened. Serve over rice.