Main Dishes, Poultry

Chicken Stir Fry

  • 1/4 cups Orange juice
  • 1 1/2 tablespoons Cornstarch
  • 1 pounds Chicken breasts, cut in strips
  • 3/4 cups Chicken broth
  • 1 1/2 tablespoons Soy sauce, dark
  • 2 1/2 teaspoons Vegetable oil
  • 1 Garlic cloves
  • 1 tablespoons Ginger, fresh, chopped
  • 1 1/2 cups Snow peas
  • 1 medium Red peppers, sliced
  • 3/4 cups Green onion, minced
  • 1 cups Broccoli, frozen
  • 1 medium Carrots, chopped
  • 2 cups Cooked white rice

    • In shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken and cover and chill for 2 hours.

    Drain chicken, discard juice mixture. Insmall bowl, combine broth and soy sauce. Set aside.

    In 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 til crisp andtender, about 5 minutes. Stir in broth mixture.

    Place 1/2 cup rice on each serving plat. Top with the stir fry mixture,dividing evenly.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Darlene Lemaster of Parma, OH. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!