Hello Celebritys

From Everybody Cooks magazine, put out by Dierbergs Grocery Stores in St. Louis

1 pound boneless, skinless chicken breast halves, cut into 1-inch pieces

4 tablespoons cornstarch, divided

4 tablespoons soy sauce, divided

2 tablespoons vegetable oil (I used a mixture of vegetable/olive oil)

1 package (16 oz) frozen stir-fry vegetables, thawed

2 teaspoons grated orange peel

1/2 cup fresh orange juice

1 cup chicken broth

1 clove garlic, minced

1/4 teaspoon red pepper flakes (I would use less next time because I do not like spicy foods)

1/4 teaspoon salt

Rice

1. In medium bowl, combine chicken, 2 tablespoons of the cornstarch, and 2 tablespoons of the soy sauce; let stand for 30 minutes.

2. Heat wok or large non-stick skillet over medium-high heat. Add oil and chicken; stir-fry until chicken is no longer pink, about 3-4 minutes.

3. Add vegetables, stir-fry for 1 minute.

4. In medium bowl, dissolve remaining 2 tablespoons cornstarch in orange juice. Stir in orange peel, broth, remaining 2 tablespoons soy sauce, garlic, red pepper flakes, and salt. Stir into chicken mixture.

5. Bring to a boil over medium-high heat; cook, stirring frequently until thickened.

6. Serve over hot cooked rice.

Serves 4 (although I served 3 and we have lots of leftovers).

Yum, yum, yum! If you try this, let me know how you like it! We loved it and will be making it again!