Home Chinese Chicken
3tablespoons frozen orange juice concentrate, thawed
2tablespoons reduced-sodium soy sauce
1/4teaspoon garlic powder
Nonstick cooking spray
2carrots, cut crosswise into 1/4-inch slices
1(12-ounce) package frozen broccoli and cauliflower florets, thawed
2teaspoons canola oil
3/4pound boneless skinless chicken breasts, cut into bite-size pieces
1-1/3cups hot cooked rice
1.For sauce, stir together orange juice concentrate, soy sauce, water, cornstarch and garlic powder; set aside.
2.Spray nonstick wok or large skillet with cooking spray. Add carrots; stir-fry over high heat 1 minute. Add broccoli and cauliflower; stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok; set aside.
3.Add oil to wok. Stir-fry chicken in hot oil 2 to 3 minutes or until cooked through. Push chicken up side of wok. Add sauce; cook and stir until boiling. Return vegetables to wok; cook and stir until heated through. Serve over hot cooked rice
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