1 c. thinly sliced, boneless chicken breast
2 1/2 c. chopped vegetables (sliced water chestnuts, mushrooms, pea pods, thinly sliced carrots, baby corn, etc.)
2 tsp. cornstarch
1 tsp. soy sauce
1 1/2 tbsp. peanut oil
1 tsp. minced garlic and fresh ginger root (optional)

SAUCE:

3/4 c. orange juice
2 tbsp. soy sauce
1 tbsp. cornstarch

In a small bowl, combine cornstarch and soy sauce. Add chicken and toss to coat. In wok or large nonstick skillet, heat 1 tablespoon oil. Stir-fry chicken until it loses color and starts to brown; remove and set aside.

Heat remaining oil in pan; add vegetables, garlic and ginger; stir fry 2-3 minutes. Add cooked chicken and sauce to pan. Toss to coat and heat through (about 5 minutes).