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Orange Chicken and Veggies with Rice Recipe
Orange Chicken and Veggies with Rice Recipe photo by Taste of Home

Orange Chicken and Veggies with Rice Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:4 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 4 servings

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

Nutritional Facts

1 cup chicken mixture with 3/4 cup rice equals 454 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 470 mg sodium, 54 g carbohydrate, 3 g fiber, 27 g protein.

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.
Originally published as Orange Chicken and Veggies with Rice in Simple & Delicious March/April 2009, p10

Nutritional Facts

1 cup chicken mixture with 3/4 cup rice equals 454 calories, 13 g fat (2 g saturated fat), 63 mg cholesterol, 470 mg sodium, 54 g carbohydrate, 3 g fiber, 27 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Orange Chicken and Veggies with Rice

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (1)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Feb. 12, 2014

Hubby liked it okay. I guess I don't like orange flavor with my chicken. He'd give it 3 stars, I'd give it 1 so I settled for 2. =)

MY REVIEW
Reviewed May. 25, 2011

I read all of the reviews before making this and made 2 adjustments that resulted in the five-star rating. First, I doubled the sauce as others suggested. Yum! Doubling the sauce resulted in the perfect amount. Second, I added the zest of an orange to add some more orange flavor. That made a big difference, I think. With these two adjustments, this recipe is a keeper!

MY REVIEW
Reviewed Nov. 17, 2009

This was pretty good but I was expecting more intense orange flavor. The only change I made was to add two garlic cloves. It was such a pretty colorful dish to look it and does have potential - I suggest doubling the sauce so there's a little extra for the rice and adding a can of mandarin oranges and maybe a little more sugar to add more of an orange flavor. . .

MY REVIEW
Reviewed Jul. 11, 2009

This was very good-I added a little hoisin sauce to give it a little more flavor. Really easy to make. Thanks

MY REVIEW
Reviewed May. 28, 2009 Edited Jun. 1, 2009

That was one of the worst recipes I've tried from simple and delicious. My daughter actually spit it out of her mouth :(

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