Side view of a bowl of Orange Chicken and Vegetable Rice with a glass and silverware in the distance.

Orange Chicken and Vegetable Rice Bowl

  • Servings
    6

Ingredients

  • 2 tablespoons vegetable oil, divided
  • 1 pound skinless, boneless, chicken breasts, cut into strips
  • 2 cups broccoli florets
  • 2 carrots, thinly sliced
  • 1 medium onion, sliced
  • 1 yellow bell pepper, sliced
  • 1 red bell peppers sliced
  • 1 tablespoon fresh ginger, grated
  • 14 ounces low-sodium chicken broth
  • ½ cup orange juice
  • 1 tablespoon orange zest
  • 3 tablespoons light soy sauce
  • 2 tablespoons cornstarch
  • 3 cups cooked brown rice

Directions

  • 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.
 

Nutrition Facts

  • Calories 300
  • Total Fat 7g
  • Saturated Fat 1g
  • Cholesterol 45mg
  • Sodium 400mg
  • Carbohydrates 37g
  • Dietary Fiber 4g
  • Protein 23g