Orange Chicken and Veggies with Rice
1-1/2 cups instant rice
1 TBSP, 1/3 cup cornstarch
1 cup orange juice
1 TBSP soy sauce
1 tsp sugar
1/4 tsp salt
1/4 tsp pepper
1 lb skinless chicken breasts, cubed
3 TBSP olive oil
1-1/2 cups fresh sliced carrots
1/2 chopped onion
In small bowl, combine 1 TBSP cornstarch, orange juice, soy sauce, sugar, salt, and pepper. Set aside.
Put remaining cornstarch in resealable plastic bag. Add chicken, few pieces at a time, and shake to coat.
In large skillet over medium heat, cook chicken in 2 TBSP oil for 7-9 min. Remove and keep warm.
In skillet, saute carrots in remaining oil for 2 min.
Add onion, saute 2-3 minutes longer.
Stir in cornstarch mixture and add to pan.
Bring to boil, cook and stir for 2 min.
Add chicken, heat.
Serve with rice.
Pairs Well With
Taste of Homes
For next time, do vegetables times .5, add more soy sauce (maybe cook chicken in it) and add more salt