3 boneless, skinless chicken breasts, cut into thin 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 pkg. frozen carrots
1 onion, chopped
1 1/2 c. instant brown rice

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