4 boneless, skinless chicken breast halves, about 1 1/2 pounds
2 tablespoons vegetable oil
1 tablespoon cornstarch
2 tablespoons light soy sauce
2 tablespoons orange juice
1 16 ounce bag frozen broccoli, carrots and water chestnuts
hot cooked rice, optional
Cut chicken into 1/2 inch thick long strips. In wok or large skillet, heat oil over medium high heat. Add chicken; cook 5 minutes, stirring occasionally. Meanwhile, in small bowl, combine cornstarch, soy sauce and orange juice; blend well and set aside. Add vegetables to chicken; cook 5 minutes more or until chicken is no longer pink in center, stirring occasionally. Stir in soy sauce mixture; cook 1 minute or until heated through. Serve over rice if desired.
Serves 4. 5 points per serving.
Calories 299 Protein 38 gm Carbohydrate 11 gm Total Fat 11 gm Saturated Fat 2 gm Cholesterol 96 mg Dietary Fiber 4 gm
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