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Chicken and Vegetable Rice Bowl




Source of Recipe


Usarice.com

2 Tbs oil
1 lb skinless, boneless chicken breasts, cut into strips
2 cups broccoli florets
2 carrots, thinly sliced
1 med onion, sliced
1 ea red and yellow bell peppers (green), sliced
1 Tbs grated fresh ginger
1 (25 oz) can low-sodium chicken broth
1/2 cup orange juice
1 Tbs soy sauce (tamari)
2 Tbs cornstarch
Red pepper flakes to taste, optional
3 cups hot cooked brown rice

Heat 2 Tbs oil in large skillet or wok, stir fry chicken 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 broth, juice, zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1-2 minutes or until thickened. Stir in chicken and cook until heated through. Spoon over or toss with hot rice.