1/3 c. orange juice
1 tbsp. plus 1 tsp. reduced sodium soy sauce
1 tbsp. red wine vinegar
2 tsp. dark oriental sesame oil
2 tsp. grated fresh ginger root, or 1/2 tsp. ground ginger
1/4 tsp. red pepper
2 tsp. vegetable oil
1 c. sliced red onion
1 c. sliced green bell pepper
12 oz. cooked chicken breast, cut into strips
1 c. drained canned cut carrots
1 c. drained canned sliced mushrooms

In small bowl, mix orange juice, soy sauce, vinegar, sesame oil, ginger and ground red pepper. Heat vegetable oil in large non-stick skillet or wok, over high heat. Add onion and bell pepper; stir fry 3 minutes.

Add chicken, carrots, mushrooms and orange juice mixture. Cook 2 minute, stirring, just until chicken is heated through.