1/4 cup orange juice
1 1/2 Tbsp. cornstarch
1 lb. skinless, boneless chicken breasts,cut into strips
3/4 cup reduced-sodium chicken broth
1 1/2 Tbsp. low-sodium soy sauce
2 1/2 tsp vegetable oil
1 clove garlic, minced
1 1/2 tsp ground ginger (or 1 Tbsp fresh)
1 1/2 cup snow peas or green beans
1 medium red bell pepper, cut into thin strips
3/4 cup sliced green onion
1 cup broccoli
1 medium carrott, thinly sliced
2 cups cooked rice
In a shallow glass bowl, combine orange juice and cornstarch. Stir in chicken. Cover and chill for 2 hours.
Drain chicken and discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
In a large skillet, heat oil over medium heat. Add garlic and ginger. Stir-fry for 30 seconds. Add chicken. Stir-fry for 3 minutes. Add vegetables. Stir-fry until crisp-tender. Stir in broth mixture. Serve over rice.
Serves 4. Per serving: 317 calories, 35 g carbohydrate, 376 mg sodium and 5 g fat.