Chicken Stir-Fry

Feel like you are in a Chinese restaurant with a delicious combination of chicken and vegetables. Substitute any of the kids’ favorite vegetables.

Serves 4

Ingredients

³⁄₄ cup orange juice

3 tablespoons low-sodium soy sauce

1 tablespoon honey

1 tablespoon cornstarch

1¹⁄₂ pounds chicken breast, boneless, skinless

Salt and pepper to taste

3 tablespoons olive or canola oil

4 medium carrots, sliced thinly

1¹⁄₂ cups snow peas

1 large clove garlic, crushed

2 scallions, chopped

2 cups quick cooking brown rice, uncooked

1³⁄₄ cups water

1 bouillon cube, vegetable or chicken

1. In a small bowl, mix orange juice, soy sauce, honey, and cornstarch.

2. Clean chicken and slice in strips.

3. Season with salt and pepper.

4. In a medium skillet, heat canola or olive oil on low heat.

5. Cook the chicken strips 5 to 7 minutes, until thoroughly cooked. Remove from pan.

6. Add 1 tablespoon oil to the skillet, and place carrots, snow peas, scallions, and garlic in the pan.

7. Cook 4 to 5 minutes, until desired doneness.

8. Add chicken back into the skillet.

9. Stir orange juice mixture, and add to the skillet, covering the chicken and the vegetables.

10. Cook 2 to 3 minutes, until hot.

11. Add a few tablespoons of water if sauce becomes too thick.

12. Prepare brown rice, using package directions.

13. Add the bouillon cube to the cooking water.

14. Serve chicken and vegetables over rice.