Orange Chicken and Vegetable Rice Bowl
Cook Time: 2 minutes
2 vegetable oil
1 skinless, boneless, chicken breasts, cut into strips
2 broccoli florets
2 carrots, thinly sliced
1 medium onion, sliced
1 each yellow and red bell peppers, sliced
1 grated fresh ginger
1 (14 ounces) low-sodium chicken broth
1/2 orange juice
1 grated orange zest
3 soy sauce
3 hot cooked brown rice
Heat 1 tablespoon oil in large skillet or wok; stir fry chicken until lightly browned; remove.
In same skillet heat remaining oil; stir fry vegetables and ginger 4 to 5 minutes, or until vegetables are tender crisp.
Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth.
Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with hot rice.