Low Fat Orange Stir-fried Chicken Recipe

Ingredients

4 boneless skinless chicken breast

halves (about 1 pound)

1 tablespoon low-sodium soy sauce

1 teaspoon cornstarch

1 teaspoon grated gingerroot or

1/2 teaspoon ground ginger

1 clove garlic, finely chopped

1/2 cup orange juice

2 teaspoons cornstarch

2 teaspoons vegetable oil

3 cups thinly sliced fresh mushrooms

-- (about 8 ounces)

1/2 cup coarsely shredded carrot

-- (about 1 medium)

2 cups hot cooked rice

Method

Trim fat from chicken breast halves.

Cut chicken into 1/4-inch strips.

Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl.

Stir in chicken.

Cover and refrigerate 30 minutes.

Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved.

Heat 1 teaspoon of the oil in 10-inch nonstick skillet over high heat.

Add chicken mixture; stir-fry until chicken turns white.

Remove chicken from skillet.

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 30 seconds or until thickened.

Serve over rice.

4 SERVINGS (ABOUT 3/4 CUP CHICKEN MIXTURE AND 1/2 CUP RICE EACH).

Cooks Comments and Tips