Orange Chicken And Vegetable Rice Bowl - 35g Carbs, 4g Fiber
From: www.usarice.
Meal / Course: Main Dish
Cuisine Type: Chinese
Main Ingredient: Poultry, Vegetables
Servings: 6
2 Tbsp vegetable oil
1 lb 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 Tbsp grated fresh ginger
1 (14oz can) low-sodium chicken broth
1/2 cup orange juice
1 Tbsp grated orange zest
3 Tbsp soy sauce
2 Tbsp cornstarch
3 cups hot cooked brown rice
Heat 1 tablespoon oil in large skillet or wok; stir fry chicken until
lightly browned; remove. In same skillet heat remaining oil; stir fry vegetables and ginger 4 to 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 hot rice.
Servings: 6
Nutrition per Serving:
300 Calories, 8g Total Fat, 53mg Cholesterol, 707mg Sodium,
35g Total Carbs, 4g Dietary Fiber, 21g Protein
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