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.

Orange Chicken and Vegetable Rice Bowl

Makes 6 servings.


  • 2 tbsp (30 mL) vegetable oil, divided
  • 1 lb (500 g) skinless, boneless, chicken breasts, cut into strips
  • 2 cups (500 mL) broccoli florets
  • 2 thinly sliced carrots
  • 1 sliced medium onion
  • 1 each sliced yellow and red bell peppers
  • 1 tbsp (15 mL) grated fresh ginger
  • 1 14 oz (398 mL) can low-sodium chicken broth
  • 1/2 cup (125 mL) orange juice
  • 1 tbsp (15 mL) grated orange zest
  • 3 tbsp (45 mL) soy sauce
  • 2 tbsp (30 mL) cornstarch
  • 3 cups (750 mL) cooked brown rice


  1. Heat 1 tbsp (15 mL) oil in large skillet or wok; stir fry chicken until lightly browned; remove.
  2. In same skillet heat remaining oil; stir fry vegetables and ginger 4 to 5 minutes, or until vegetables are tender crisp.
  3. 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.