LOW-FAT CHINESE ORANGE CHICKEN
2 Tbsp. orange juice concentrate
2 Tbsp. soy sauce
2 tsps. chicken-flavored low-sodium bouillon
1 1/2 tsps. cornstarch
1/2 tsp. ground ginger
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 garlic cloves, finely chopped
1/2 cup thinly sliced carrots
1 red pepper, cut in strips
1/2 lb. fresh snow peas
4 oz fresh mushrooms, sliced (1 cup)
1 small onion, cut in strips
1 can, 8 ozs. sliced water chestnuts, drained
hot cooked rice
In a small bowl, combine 1/2 cup water, orange juice concentrate,
soy sauce, bouillon, cornstarch and ginger; mix well and set aside.
Spray a large skillet with non-stick spray; place over medium-high
heat. Add chicken and garlic; stir-fry 3 minutes.
Remove chicken from skillet. In same skillet, stir-fry fresh
vegetables about 3 minutes or until tendercrisp. Add chicken, water
chestnuts and bouillon mixture; cook 2 minutes or until thickened.
Serve with rice. Makes 4 servings.