3 boneless, skinless chicken breast halves (about 3/4 lb.), cut into 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 & drained
1 (10 oz.) pkg. frozen deluxe baby carrots, thawed & 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 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.