Instructions: Mix soy sauce, 1 tsp. cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes. Mix orange juice and 2 tsp. cornstarch until cornstarch is dissolved. Heat 1 tsp. of the oil in 10-inch nonstick skillet or wok over high heat. Add chicken; stir-fry 4 to 6 minutes or until chicken is no longer pink in center. Remove chicken from skillet. Add remaining 1 tsp. oil to skillet.

Add mushrooms and carrots; stir-fry about 3 minutes or until mushrooms are tender. Stir in chicken and orange juice mixture. Heat to boiling, stirring constantly. Boil and stir about 30 seconds or until thickened. Serve over rice.

Makes 4 servings.

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