Orange Chicken and Veggies with Rice |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Ingredients:
1-1/2 cups uncooked minute® white rice |
1 tablespoon plus 1/3 cup cornstarch, divided |
1 cup orange juice |
1 tablespoon soy sauce |
1 teaspoon sugar |
1/4 teaspoon salt |
1/4 teaspoon pepper |
1 pound boneless skinless chicken breasts, cut into 1-inch cubes |
3 tablespoons olive oil, divided |
1-1/2 cups sliced fresh carrots |
1 cup chopped green pepper |
1/2 cup chopped onion |
Directions:
1. Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside.
2. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm.
3. In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice. Yield: 4 servings.
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