Orange Glazed Chicken

• 3/4 lb. chicken breast, cut into thin strips
• 1 Tbsp. oil
• 1 1/2 c. chicken broth
• 1/2 c. orange juice
• 2 Tbsp. reduced-sodium soy sauce
• 1 Tbsp. cornstarch
• 1 Tbsp. brown sugar
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1 (8 oz.) pkg. frozen snap peas, thawed and drained
• 1 (10 oz.) pkg. frozen baby carrots, thawed and drained
• 1 1/2 c. Minute instant brown rice

1. Cook and stir chicken in hot oil in large skillet until lightly browned.
2. Stir broth, orange juice, soy sauce, cornstarch, sugar, ginger and garlic powder in medium bowl.
3. Add to skillet and bring to boil.
4. Stir in vegetables and rice.
5. Return to boil.
6. Cover, reduce heat and simmer for 5 minutes.
7. Remove from heat and stir. Cover and let stand for 5 minutes.
8. Fluff with fork.

chicken breast, oil, chicken broth, orange juice, soy sauce, cornstarch, brown sugar, ground ginger, garlic powder, frozen snap peas, frozen baby carrots, brown rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=554135 (may not work)