Orange Chicken and Vegetable Rice Bowl

Name: Orange Chicken and Vegetable Rice Bowl
Yield: Makes 6 servings.
Ingredients: 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

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.

Yield

Makes 6 servings.

Ingredients

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

Directions

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.

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