Quick Chicken Oriental 12 ounces skinless, boneless chicken breasts 1/3 cup orange juice 2 tablespoons light soy sauce 2 teaspoons cornstarch 1 teaspoon brown sugar 1/2 teaspoon ground ginger Nonstick spray coating 1 (16 ounce) package frozen Oriental vegetables 1 tablespoon cooking oil 3 cups hot cooked rice Cut chicken in to bite size strips. Stir together, orange juice, soy sauce, cornstarch, brown sugar, and ginger in a bowl and set aside. Spray skillet with nonstick spray, preheat over medium heat. Add vegetables; stir fry 4 to 5 minutes, remove from skillet. Pour oil into skillet and add the chicken; stir fry for 2 to 3 minutes or until the chicken is tender and no longer pink. Push chicken away from center of skillet and pour in the sauce. Cook until thickened and bubbly. Add vegetables back in the skillet, stir to coat all ingredients with sauce. Cook about 1 minute more or until heated through. Serve over rice.
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