Orange Stir-Fried Chicken
4 boneless skinless chicken breast
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).
Contributor: Betty Crocker's Low-Fat
Yield: 4 servings
Preparation Time: 0:00
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