Orange Chicken Stir-Fry

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cups uncooked instant rice

cups water

tablespoons frozen (thawed) orange juice concentrate

tablespoons low-sodium soy sauce

1/2

teaspoon cornstarch

1/4

teaspoon garlic powder

lb chicken breast strips for stir-fry

bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained

Chopped green onions, if desired

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1

Cook rice in water as directed on package, omitting salt.
2

Meanwhile, in small bowl, mix orange juice concentrate, soy sauce, cornstarch and garlic powder until smooth.
3

Heat 10-inch nonstick skillet over medium-high heat. Add chicken; cook 5 to 8 minutes, stirring frequently, until chicken is no longer pink in center.
4

Stir in juice concentrate mixture and vegetables. Reduce heat to medium; cover and cook 6 to 8 minutes, stirring occasionally, until vegetables are crisp-tender. Serve over rice. Garnish with onions.

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To quickly thaw frozen vegetables, place them in a colander or strainer and rinse with warm water until thawed. Drain very well.

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Nutrition Information

2 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 3 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.