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    Chicken Stir-Fry

    Serves; 4
    Calories; 368
    Fat; 5 g

    List of Ingredients

    • 1/4 cup orange juice
    • 1-1/2 Tablespoons cornstarch
    • 1-lb. skinless, boneless chicken breast; cut into strips
    • 1/4 cup chicken broth
    • 1-1/2 Tablespoons soy sauce
    • 2-1/2 teaspoons oil
    • 1 clove garlic, minced (if you like garlic)
    • 1-1/2 teaspoons ground ginger
    • 1-1/2 cups snow peas or green beans
    • 1 medium red bell pepper, cut into thin strips (1 cup)
    • 1/4 cup sliced green onion
    • 2 cups cooked white rice


    1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken, cover bowl with plastic wrap and refrigerate for 2 hours.( this mixture and the chicken can be put into a plastic zip-lock bag)
    2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside.
    3. In a wok or large non-stick skillet, heat oil over medium heat. Add garlic and ginger; stir -fry for 30 seconds. Add chicken; stir-fry for 5 minutes. Add vegetales; stir-fry until crisp-tender; about 5 minutes. Stir in broth mixture.
    4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture. dividing evenly.
    5. SHORT CUT
    6. Use pre-cut vegetables from the Supermarket.




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