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Orange Stir-Fried Chicken

asian, main dishes, chicken

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

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).

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Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00

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