Orange Chicken And Vegetable Rice Bowl

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Ingredients

2 tablespoons vegetable oil
1 pound skinless, boneless, chicken breasts, cut into strips
2 cups broccoli florets
2 carrots, thinly sliced
1 medium onion, sliced
1 each yellow and red bell peppers, sliced
1 tablespoon grated fresh ginger
14 ounce low-sodium chicken broth
1/2 cup 100% Florida orange juice
1 tablespoon grated orange zest
3 tablespoons light soy sauce
2 tablespoons cornstarch
3 cups hot cooked brown rice

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Preparation

In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry until lightly browned; remove and set aside. In same skillet, heat remaining oil; stir fry vegetables and ginger 4-5 minutes, or until vegetables are tender crisp. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with warm rice.

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Nutrition Facts
Calories 300
% Daily Value *
Total Fat 7 g		11 %
	Saturated Fat 1 g	5 %
Cholesterol 45 mg		15 %
Sodium 400 mg		17 %
Total Carbohydrate 37 g		12 %
	Dietary Fiber 4 g	16 %
Protein 23 g		46 %
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.