Prep Time:15 min
Start to Finish:55 min
Makes:4 servingS
1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1 garlic clove, finely chopped
1 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms (8 ounces)
1 medium carrot, coarsely shredded (1/2 cup)
4 cups hot cooked rice
1. Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.
2. Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
3. Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet.
4. 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 about 30 seconds or until thickened. Serve over rice.
Nutrition Information:
1 Serving: Calories 395 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 70 mg; Sodium 210 mg; Total Carbohydrate 54 g (Dietary Fiber 2 g); Protein 31 g Percent Daily Value*: Vitamin A 58 %; Vitamin C 10 %; Calcium 4 %; Iron 20 % Exchanges: 3 Starch; 2 Vegetable; 2 1/2 Very Lean Meat; 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.
