1/4 cup orange juice
1 1/2 tbsp. cornstarch
1 lb. skinless, boneless chicken breasts, cut into strips
3/4  cup chicken broth
1 1/2 tbsp. soy sauce
2 1/2 tsp. vegetable oil
1 clove garlic, minced
1 tbsp. minced fresh ginger OR
1 1/2 tsp. ground ginger
1 1/2 cups snow peas OR
green beans
1 med. red bell pepper, cup into thin strips, (about 1 cup)
3/4 cup slice green onion
1 cup frozen broccoli, thawed
1 med., carrot thinly sliced
2 cups cooked white rice

Serves 4

From Sean's Family Recipes

In a shallow glass bowl, combine orange juice and cornstarch; mix well.
Stir in chicken.
Cover and chill for 2 hours.

Drain chicken; discard juice mixture.  
In a small bowl, combine broth and soy sauce.
Set aside.

In a wok or large nonstick skillet, heat oil over med. heat.
Add garlic and ginger; stir fry for 30 sec.
Add chicken; stir fry for 3 min.
Add Vegetables; stir fry until crisp tender, about 5 min.
stir in broth mixture.

Place 1/2 cup of rice on each serving plate.
Top with the chicken mixture, dividing evenly.