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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
  • 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

Directions

  • 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. 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.

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