1/4 cup orange juice
1 1/2 tablespoons cornflour
500g skinless chicken breast fillets, cut into strips
3/4 cup salt-reduced soy sauce
2 teaspoons vegetable oil
1 clove garlic, crushed
1 tablespoon finely chopped fresh ginger
1 carrot, thinly sliced diagonally
1 medium red capsicum, cut in thin strips (about 1 cup)
3/4 cup sliced spring onions
1 cup snow peas or green beans
1 cup broccoli florets
2 cups cooked white rice
1. In a shallow glass bowl, combine the orange juice with the cornflour until smooth. Stir in chicken. Cover bowl and refrigerate for 2 hours.
2. Drain chicken and discard the juice mixture. In a bowl, combine stock and soy sauce. Set aside.
3. In a wok or large heavy-based frying pan, heat oil over medium heat. Add garlic and ginger and stir-fry for 30 seconds. Add the chicken and stir-fry for 3 minutes. Add vegetables, stir-fry until tender-crisp, about 5 minutes. Stir in stock mixture; bring to the boil.
4. Place 1/2 cup of hot cooked rice on each dinner plate. Top with the chicken stir-fry, dividing it evenly, and serve immediately while hot.