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Orange Chicken Stir-Fry

Name: Orange Chicken Stir-Fry
Prep time: 10 min
Total time: 20 min
Yield: 4
Cuisine: Asian
Ingredients: 2 cups uncooked instant rice; 2 cups water; 3 tablespoons frozen (thawed) orange juice concentrate; 2 tablespoons low-sodium soy sauce; 1/2 teaspoon cornstarch; 1/4 teaspoon garlic powder; 1 lb chicken breast strips for stir-fry; 1 bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained; Chopped green onions, if desired

Prep 10 min
Total 20 min
Ingredients 9
Servings 4

Ingredients

2 cups uncooked instant rice
2 cups water
3 tablespoons frozen (thawed) orange juice concentrate
2 tablespoons low-sodium soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1 lb chicken breast strips for stir-fry
1 bag (1 lb) frozen broccoli, carrots and water chestnuts, thawed, drained
Chopped green onions, if desired

Directions

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.