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Orange Chicken and Veggies with Rice

 Orange Chicken and Veggies with Rice
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
4 ServingsPrep: 15 min. Cook: 20 min.


  • 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


  • 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.
  • 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.
  • In the same skillet, saute carrots in remaining oil for 2 minutes.

2 of 2

Orange Chicken and Veggies with Rice (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.