Glazed Chicken Oriental

• 1 pkg. long grain and wild rice mix
• 2 Tbsp. vegetable oil
• 2 carrots, peeled and sliced
• 8 oz. fresh snow peas or 6 oz. pkg. frozen snow peas, thawed
• 4 scallions, cut into 1 inch pieces
• 4 skinless boneless chicken breast halves
• 2 large cloves garlic, crushed
• 1 Tbsp. finely chopped fresh ginger or 1 tsp. ground ginger
• 3 Tbsp. water
• 1 Tbsp. cornstarch
• 1 c. orange juice
• 1 Tbsp. grated orange peel
• 1 Tbsp. soy sauce

1. Prepare rice according to package directions.
2. In 12-inch skillet heat 1 tablespoon oil over medium heat.
3. Add carrots and cook about 2 minutes, stirring often.
4. Add snow peas and scallions; cook and stir 3 more minutes, until vegetables are crisp-tender. Use slotted spoon to move vegetables to bowl.
5. Add remaining tablespoon oil to skillet and heat on medium heat.
6. Add chicken breast and cook until lightly brown on each side and cooked through.
7. Move chicken to serving platter and keep warm.
8. To skillet add garlic and ginger.
9. Cook and stir over medium heat 1 to 2 minutes.
10. In small bowl stir water into cornstarch to blend.
11. Add orange juice and grated peel.
12. Add to skillet along with soy sauce. Bring to boil stirring; reduce heat.
13. Cook about 2 more minutes, until sauce is slightly thickened.
14. Return vegetables and chicken to skillet and cook with sauce until heated.
15. Spoon rice around vegetables and chicken to serve.
16. Pour any remaining sauce over chicken.

long grain, vegetable oil, carrots, fresh snow peas, scallions, chicken breast halves, garlic, fresh ginger, water, cornstarch, orange juice, soy sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=938534 (may not work)