1/2 tsp. fresh ginger, grated or 1/4 tsp. ground ginger
1 Tbsp. cooking oil
2 boneless chicken breasts, each sliced in three pieces
1 cup fresh snow peas or 1/2 (16 oz.) package frozen snow peas
1 Tbsp. soy sauce
1/2 Tbsp. cornstarch
1 1/2 cups hot cooked rice
Drain oranges and reserve 1/2 cup juice. Set aside. heat oil in wok or large skillet. Cook ginger in the oil for 30 seconds. Add the chicken and stir-fry about 3 minutes or until chicken is no longer pink. Stir soy sauce into cornstarch along with reserved juice. Add this mixture and the snow peas to chicken. Stir fry 1 minute. Heat to boiling, stirring constantly. Reduce heat, cover and cook 2 minutes. Serve over rice, and top with orange sections. Makes 2 servings.
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