1. In a shallow glass bowl, combine the orange juice and cornstarch; mix well. Stir in chicken. Cover bowl with plastic wrap and refrigerate for 2 hours. 2. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. 3. 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. 4. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly. FROM "HEALTHY MEALS IN MINUTES" From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, G Internet.
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|Serving Size: 1 Serving (1569g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 172 (10%)|
|Amt Per Serving||% DV|
|Total Fat 19.1g||25 %|
|Saturated Fat 4.7g||24 %|
|Monounsaturated Fat 5.4g|
|Polyunsanturated Fat 4.4g|
|Cholesterol 789.3mg||243 %|
|Sodium 1743.8mg||60 %|
|Potassium 3650.4mg||96 %|
|Total Carbohydrate 37.5g||11 %|
|Dietary Fiber 0.8g||3 %|
|Sugars, other 36.7g|
|Protein 319.4g||456 %|
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Calories per serving: 1690
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