Wednesday, May 12, 2010

Orange Chicken and Vegetable Rice Bowl

Cook Time: 2 minutes

Servings: 6


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

2 cornstarch

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.

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