Orange Chicken Stir Fry

4 BONLESS SKINLESS CHICKEN BREASTS ( ABOUT 1 LB)
1 TBLS LOW SODIUM SOY SAUCE
1 TBLS TERIY AKI SAUCE
1 TSP CORNSTARCH
1 TBL DUCK SAUCE
1 CLOVE GARLIC - FINELY CHOPPED
Y2 CUP ORANGE JUICE
2 TSP VEGETABLE OIL
3 SLICES GINGER ROOT
1 CUP TlllNL Y SLICED FRESH MUSHROOMS
Y2 CUP SHREDDED CARROTS
1 CUP BROCCOLI FLORETS

Cut all fat from chicken breast. Cut into thin strips. Mix soy sauce, teriyaki sauce, cornstarch, duck sauce and garlic in medium bowl. Add chicken - cover and refrigerate 30 minutes.

Heat 1 tsp oil in skillet over medium heat. Add gingerroot. Stir until
browned. Remove ginger root. Add chicken mixture - stir-fry until chicken is cooked through. Remove chicken from skillet.

Add remaining tsp oil to skillet. Add mushrooms, carrots and broccoli. Stir fry until tender. Add back chicken and orange juice. Stir until thickened - about 5 minutes. Serve immediately with rice.