Ingredients Jump to Instructions ↓

  1. 1-1/2 cups uncooked instant rice

  2. 1 tablespoon plus 1/3 cup cornstarch, divided

  3. 1 cup orange juice

  4. 1 tablespoon soy sauce

  5. 1 teaspoon sugar

  6. 1/4 teaspoon salt

  7. 1/4 teaspoon pepper

  8. 1 pound boneless skinless chicken breasts, cut into 1-inch cubes

  9. 3 tablespoons olive oil, divided

  10. 1-1/2 cups sliced fresh carrots

  11. 1 cup chopped green pepper

  12. 1/2 cup chopped onion

Instructions Jump to Ingredients ↑

  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. 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. Yield: 4 servings.


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