Ingredients
1
tablespoon reduced-sodium 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
Preparation
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.
