Orange Stir-Fried Chicken

From http://www.tablespoon.com/recipes/orange-stir-fried-chicken-recipe/2/

Prep Time: 15 minutes
Total Time: 57 minutes
Servings: 4 servings

Ingredients

1 tablespoon reduced-sodium soy sauce
1 teaspoon cornstarch
1 teaspoon grated gingerroot or 1/2 teaspoon ground ginger
1 garlic clove, finely chopped
1 pound boneless skinless chicken breast, cut into 1/4-inch strips
1/2 cup orange juice
2 teaspoons cornstarch
2 teaspoons vegetable oil
3 cups thinly sliced fresh mushrooms (8 ounces)
1 medium carrot, coarsely shredded (1/2 cup)
4 cups hot cooked rice
Directions

1 Mix soy sauce, 1 teaspoon cornstarch, the gingerroot and garlic in medium glass or plastic bowl. Stir in chicken. Cover and refrigerate 30 minutes.

2 Mix orange juice and 2 teaspoons cornstarch until cornstarch is dissolved; set aside.

3 Heat 1 teaspoon 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.

4 Add remaining 1 teaspoon oil to skillet. Add mushrooms and carrot; 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.