Orange Stir-Fried Chicken *

1 Tbsp soy sauce
1 tsp cornstarch
1/2 tsp ground ginger
1 garlic clove, finely chopped
1 pound boneless, skinless chicken breast, cut into 1/4 inch strips
1/2 cup orange juice
2 tsp cornstarch
2 tsp vegetable oil
3 cups thinly sliced fresh mushrooms (8 oz)
1 carrot, coarsely shredded (1/2 cup)
10 oz frozen broccoli
4 cups hot cooked rice

Mix soy sauce, 1 tsp cornstarch, ginger and garlic in bowl.  Stir in chicken.  Cover and refrigerate for 30 minutes.  Mix orange juice and 2 tsp cornstarch until cornstarch is dissolved; set aside.  Heat 1 tsp of the oil in large skillet or wok.  Add chicken; stir fry 4-6 minutes or until chicken is no longer pink in center.  Remove chicken from skillet.  Add remaining 1 tsp oil to skillet. Add mushrooms and carrot and broccoli; stir-fry about 3 minutes or until mushrooms and broccoli  are tender.  Stir in chicken and orange juice mixture.  Heat to boiling, stirring constantly.  Boil and stir about 30 seconds or until thickened.  Serve over rice. 

Serves 4