Ingredients:
4 cups cooked brown rice or 4 cups white rice, hot
1 teaspoon canola oil
3 teaspoons frozen orange juice concentrate
2 teaspoons soy sauce
1/2 teaspoon cornstarch
1/4 teaspoon garlic powder
1 lb chicken breasts, cut into thin strips
1/4 lb broccoli florets
1/4 lb carrots, cut into matchsticks
1 small white onions, cut into 16 wedges
1 can water chestnuts, drained and quartered
1 can mandarin segments
4 teaspoons slivered almonds
Directions:
While rice is cooking: Combine oj, soy sauce, cornstarch and garlic powder in a small bowl, blend well.
In a large skillet heat oil over medium high heat.
Add chicken and onion and stir fry for about 5 minutes, or until chicken is no longer pink.
Add remaining ingredients except mandarine segments rice and cook for about 8 minutes.
You want veggies tender-crisp.
Around 6 minutes into cooking the veggies add the segments to heat through, but you dont want them broken up.
Plate up on top of rice and sprinkle almonds on top.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.