3 boneless skinless chicken breast cut into strips
1 tbsp. oil
1 1/2 c. chicken broth
1/2 c. orange juice
2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 (8 oz.) frozen snap peas, thawed & drained
1 (10 oz.) frozen deluxe baby carrots, halved & drained
1 1/2 c. instant brown rice

Cook and stir chicken in hot oil until lightly browned. Stir broth, orange juice, soy sauce and all other spices; add to skillet. Bring to a boil. Stir in vegetables and rice. Return to boil, cover, reduce heat and simmer 5 minutes.