| In a shallow glass bowl, combine orange juice and cornstarch; mix well. Stir in chicken. Cover and chill for 2 hours. Drain chicken; discard juice mixture. In a small bowl, combine broth and soy sauce. Set aside. In a wok or large non stick skillet, heat oil over med heat. Add garlic and ginger; stir fry for 30 seconds. Add chicken, stir fry for 3 minutes. Add vegetables; stir fry until crisp-tender, about 5 minutes. Stir in broth mixture. Place 1/2 cup of rice on each serving plate. Top with the chicken mixture, dividing evenly. | 
