Number of Servings: 6
2 Tablespoons Vegetable Oil, Divided
1 Pound Skinless, Boneless, Chicken Breasts, Cut into Strips
2 Cups Broccoli Florets
2 Carrots, Thinly Sliced
1 Medium Onion, Sliced
1 Yellow Bell Pepper, Sliced
1 Tablespoon Fresh Ginger, Grated
14 Ounces Low-sodium Chicken Broth
½ Cup Orange Juice
1 Tablespoon Orange Zest
3 Tablespoons Light Soy Sauce
2 Tablespoons Cornstarch
3 Cups Cooked U.S.-grown Brown Rice
1. In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry until lightly browned; remove and set aside.
2. In same skillet, heat remaining oil; stir fry vegetables and ginger 4-5 minutes, or until vegetables are tender crisp.
3. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with warm rice.
Nutritional Information: Calories: 300, Total Fat: 7 g, Cholesterol: 45 mg, Sodium: 400 mg, Carbohydrates: 37 g, Fiber: 4 g, Protein: 23 g