Orange Chicken and Veggies with Rice
Why I Love This Recipe
Taste of Homes
For next time, do vegetables times .5, add more soy sauce (maybe cook chicken in it) and add more salt
Ingredients You'll Need
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.