3 boneless, skinless chicken breast halves, cut into thin strips
1 tbsp. oil
1 1/2 c. chicken broth
1/2 c. orange juice
1 tbsp. cornstarch
2 tbsp. soy sauce
1 tbsp. brown sugar
1/2 tsp. ginger
1/2 tsp. garlic powder
1 (8 oz.) pkg. frozen snap peas (or English peas), thawed & drained
1 (10 oz.) pkg. baby carrots
1 1/2 c. minute instant brown rice

Cook and stir chicken in hot oil in a large skillet until lightly browned. Stir broth, orange juice, soy sauce, cornstarch, sugar, ginger and garlic powder in a medium bowl. Add to skillet and bring to boil. Stir in vegetables and rice. Return to boil, then cover and reduce heat and simmer for about 10 minutes. Remove from heat, stir, cover and let stand at least 5 minutes. Makes 4 good servings.