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Chicken Stir-fry With Rice

Liva Gu
Junyang Xiang

  • 1 lb skinless, boneless chicken breasts, cut up
  • 1 ½ Tbsp cornstarch
  • ¾ cup reduced sodium chicken broth
  • 1 ½ Tbsp reduced sodium sova sauce
  • 2 ½ tsp vegetable oil
  • 1 clove garlic, minced

  • 1 Tbsp minced fresh ginger

  • 1 ½ cups snow peas or green beans

  • 1 cup medium red bell pepper, cut
  • ¾ cup sliced green onions
  • 1 cup frozen broccoli, thawed
  • 1 medium carrot, thinly sliced
  • 2 cups cooked white rice
  • ¼ cup orange juice

In a shallow glass bowl, combine orange juice and cornstarch. Mix well. Stir in chicken. Cover and chill for 2 hours. Drain chicken. Discard juice mixture. In a small bowl, combine broth and soya sauce. Set aside.

In a wok or large nonstick skillet, heat oil over medium heat. Add garlic and ginger. Stir-fry for 30 seconds. Add chicken. Stir-fry for 3 minutes. Add vegetables and stir-fry until tender crisp, about 5 minutes. Stir in broth mixture. Place ½ cup of rice on each serving plate. Top with chicken mixture, dividing evenly. Serves 4.