Orange Chicken And Vegetable Rice Bowl
Oranges mixed with ginger and chicken are the perfect combination to bring a little sunshine into winter’s short days. The bright colours of the broccoli and yellow and red peppers give this dish a festive feel that will make your meal a celebration.
| 2 tbsp | vegetable oil, divided | 30 mL |
| 1 lb | skinless, boneless, chicken breasts, cut into strips | 500 g |
| 2 cups | broccoli florets | 500 mL |
| 2 | thinly sliced carrots | 2 |
| 1 | sliced medium onion | 1 |
| 1 | each sliced, yellow and red bell peppers | 1 |
| 1 tbsp | grated fresh ginger | 15 mL |
| 1 | 14 oz (398 mL) can low-sodium chicken broth | 1 |
| 1/2 cup | orange juice | 125 mL |
| 1 tbsp | grated orange zest | 15 mL |
| 3 tbsp | soy sauce | 45 mL |
| 2 tbsp | cornstarch | 30 mL |
| 3 cups | cooked brown U.S. rice | 750 mL |
Heat 1 tbsp (15 mL) 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.
Makes 6 servings.
Source www.riceinfo.com
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