1. In large plastic food storage bag, combine marinade with chicken. Let stand 10 to 15 minutes.
2. Heat oil in large nonstick skillet or wok. Add vegetables and stir-fry 3 to 5 minutes, or until vegetables are crisp-tender. Add chicken with sauce to vegetables and heat until warmed through, about 2 minutes.
3. Serve over brown rice and garnish with grated orange peel. |