Recipe of the Week: Chicken Stir-Fry

Ingredients:

1/4 cup orange juice

1-1/2 tablespoons cornstarch

1 pound skinless, boneless chicken breasts,  cut into strips

2/3 cup chicken broth

1-1/2 tablespoons reduced-sodium soy sauce

2-1/2 teaspoons vegetable oil

1 clove garlic, minced

1 tablespoon minced fresh ginger or 1-1/2  teaspoon ground ginger

1-1/2 cups snow peas or green beans

1 medium red bell pepper, cut into thin strip (about 1 cup)

3/4 cup sliced green onion

1 cup frozen broccoli, thawed

1 medium carrot, thinly sliced

2 cups cooked which rice

Directions:

In a shallow glass bowl, combine orange juice and  cornstarch; mix well.  Stir in chicken.  Cover and chill about 2 hours.

Drain chicken; discard juice mixture.  In a small bowl, combine broth and soy sauce.  Set aside.

In a 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; stir-fry until crisp-tender, about 5 minutes.  Stir in broth mixture and stir until heated.

Place 1/2 cup if rice on each serving plate.  Top with chicken mixture, dividing evenly.

Marty Williams, our resident chef, Thousand Oaks

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We’ll be in the kitchen waiting.

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