For a tasty change of pace from your regular fare, try this flavorful and fruity main course.

3 boneless skinless chicken breast halves (about 3/4 lb.), cut thin strips
1 tbsp. oil
1 1/2 c. chicken broth
1/2 c. orange juice
2 tbsp. reduced sodium soy sauce
1 tbsp. cornstarch
1 tbsp. brown sugar
1/2 tsp. ground ginger
1/2 tsp. garlic powder
1 (8 oz.) pkg. frozen snap peas, thawed and drained
1 (10 oz.) frozen deluxe baby carrots, thawed and drained
1 1/2 c. Minute instant brown rice

Cook and stir chicken in hot oil in large skillet until lightly browned. Stir broth, orange juice, soy sauce, cornstarch, sugar, ginger and garlic powder in medium bowl. Add to skillet and bring to a boil. Stir in vegetables and rice. Return to boil. Cover, reduce heat and simmer 5 minutes. Remove from heat and stir. Cover and let stand 5 minutes. Fluff with fork. Makes 4 servings.