Source: dLife

Stir-fried chicken with vegetables and soy sauce.

Servings

3 tbsp frozen orange juice concentrate , thawed
2 tbsp low sodium soy sauce
2 tbsp cold water
0.75 tsp cornstarch
0.25 tsp garlic powder
2 medium carrots , peeled
12 oz Vegetables, broccoli & cauliflower, frozen
1 cooking spray
2 tsp canola oil
0.75 lb boneless skinless chicken breasts , cut into bite-size pieces
1.33 cup Rice, white, glutinous, cooked , hot

1 To prepare sauce, stir together orange juice concentrate, soy sauce, water, cornstarch, and garlic powder; set aside.
2 Use bottle opener or ice pick to make 4 to 5 lengthwise cuts down each carrot (be careful not to cut through carrot). Cut crosswise into 1/4-inch thick slices, forming flowers.
3 Spray nonstick wok or large skillet with cooking spray. Add carrots to wok. Stir-fry over high heat 1 minute. Add broccoli and cauliflower to wok. Stir-fry 2 to 3 minutes or until vegetables are crisp-tender. Remove vegetables from wok or skillet; set aside.
4 Add oil to wok. Stir-fry chicken in hot oil 2 to 3 minutes or until no longer pink. Push chicken to sides of wok. Add sauce mixture; cook and stir until boiling. Return all vegetables to wok; cook and stir until mixture is heated through. Serve with hot cooked rice.

For fewer carbohydrates, serve with brown rice.