Low Fat Chinese Orange Chicken

2 tbsps. orange juice concentrate
2 tbsps. soy sauce
2 tsps. chicken-flavored low-sodium bouillon
1 1/2 tsps. cornstarch
1/2 tsp. ground ginger
3/4 lb. boneless, skinless chicken breasts, cut into strips
2 garlic cloves, finely chopped
1/2 c. thinly sliced carrots
1 red pepper, cut in strips
1/2 lb. fresh snow peas
4 ozs. fresh mushrooms, sliced 1 c.
1 small onion, cut in strips
1 can, 8 ozs. sliced water chestnuts, drained
hot cooked rice

In a small bowl, combine 1/2 c. water, orange juice concentrate, soy sauce, bouillon, cornstarch and ginger; mix well and set aside. Spray a large skillet with veggie spray; place over medium-high heat. Add chicken and garlic; stir-fry 3 minutes.

Remove chicken from skillet. In same skillet, stir-fry fresh veggies about 3 minutes or until tender crisp. Add chicken, water chestnuts and bouillon mixture; cook 2 minutes or until thickened. Serve with rice.

Makes 4 servings.