4 boneless skinless chicken breast halves
1 tbsp. low sodium soy sauce
1 tsp. cornstarch
1/2 tsp. ground ginger
1 clove garlic, chopped
1/2 c. orange juice
2 tsp. cornstarch
2 tsp. vegetable oil
3 c. sliced fresh mushrooms
1/2 c. shredded carrots
2 c. hot cooked rice

Trim fat from chicken halves. Cut chicken into 1/4 inch strips. Mix soy sauce, 1 teaspoon cornstarch, ginger and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.

Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved. Heat 1 teaspoon of the oil in 10 inch nonstick skillet over high heat. Add chicken mixture; stir fry until chicken turns white. Remove chicken from skillet. Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot, stir fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice. 4 servings. 1 serving calories 335. Fat g 5.