Menu
Orange-Cashew Chicken and Rice Orange-Cashew Chicken and Rice
Chicken and Rice Chicken and Rice
Chicken and Rice Salad Chicken and Rice Salad
Orange Rice Orange Rice
Orange Rice Medley Orange Rice Medley
Pork Chops with Orange Rice Pork Chops with Orange Rice
Baked Orange Roughy and Rice Baked Orange Roughy and Rice
Honey-Orange Chicken and Pasta Honey-Orange Chicken and Pasta
Orange Chicken Stir-Fry Orange Chicken Stir-Fry
Orange-Spiced Chicken Orange-Spiced Chicken
Curry Chicken and Rice Curry Chicken and Rice
Delicious Orange Chicken Delicious Orange Chicken
Orange Rice Pilaf Orange Rice Pilaf
Lemon Chicken and Rice Lemon Chicken and Rice
Orange Soy Salmon with Rice Orange Soy Salmon with Rice
Chicken Rice Casserole with Veggies Chicken Rice Casserole with Veggies
Orange Chicken Salad Orange Chicken Salad
Chicken Rice Salad Chicken Rice Salad
Orange Chicken Orange Chicken
Chicken and Rice Dinner Chicken and Rice Dinner

Orange Chicken and Veggies with Rice

5 reviews
Test Kitchen Approved
Total Time

Prep: 15 min. Cook: 20 min.

Makes

4 servings

Updated: Sep. 25, 2022
A flavorful orange glaze coats tender pieces of chicken and fresh vegetables in this recipe that's sure to bring praises to the chef. Taste of Home Test Kitchen - Greendale, Wisconsin
Orange Chicken and Veggies with Rice
Orange Chicken and Veggies with Rice Recipe photo by Taste of Home
Next Recipe

Ingredients

  • 1-1/2 cups uncooked instant 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.

Nutrition Facts

1 each: 454 calories, 13g fat (2g saturated fat), 63mg cholesterol, 470mg sodium, 54g carbohydrate (10g sugars, 3g fiber), 27g protein.