Orange Stir-Fried Chicken
1 tablespoon soy sauce
1 teaspoon cornstarch
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1 garlic clove, finely chopped
1 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms (8 ounces)
1 medium carrot, coarsely shredded (1/2 cup)
4 cups hot cooked rice
Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl.
Stir in chicken.
Cover and refrigerate 30 minutes.
Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.
Heat 1 teaspoon of the oil in 10-inch nonstick skillet or wok over high heat.
Add chicken; stir fry 4 to 6 minutes or until chicken is no longer pink in center.
Remove chicken from skillet.
Add remaining 1 teaspoon 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 about 30 seconds or until thickened.
Serve over rice.