4 boneless skinless chicken
breast halves (about 1 pound)
1 TBLS low-sodium soy sauce
1 tsp cornstarch
1 tsp grated ginger root
or 1/2 tsp ground ginger
1 clove garlic, finely chopped
1/2 cup orange juice
2 tsp cornstarch
2 tsp vegetable oil
3 cups thinly sliced fresh
mushrooms ( about 8 ounces )
1/2 cup coarsely shredded
carrot ( about 1 medium)
2 cups hot cooked rice
Trim fat from chicken breast
halves. Cut chicken into 1/4-inch strips.
Mix soy sauce, 1 tsp cornstarch,
the ginger root and garlic in medium
glass or plastic bowl. Stir
in chicken. Cover and refrigerate for 30 minutes.
Mix orange juice and 2 tsp.
cornstarch until cornstarch is dissolved.
Heat 1 tsp of the oil in
a 10-inch skillet over high heat.
Add chicken mixture; stir-fry
until chicken turns white.
Remove chicken from skillet.
Add remaining 1 tsp 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.
Makes 4 servings (3/4
cup chicken and 1/2 cup rice)
Nutrition Facts per serving:
calories 315, fat 1 g, unsaturated
fat 5 g, cholesterol 80 mg,protein 28 g,
carbohydrate 35 g, sodium
630mg.
