Cookin’ with Nino: Orange Chicken and Vegetarian Rice Bowl

Orange Chicken and Vegetarian Rice Bowl

Ingredients:

  • 2 Tablespoons Vegetable Oil, Divided
  • 1 Pound Skinless, Boneless, Chicken Breasts, Cut Into Strips
  • 2 Cups Broccoli Florets
  • 2 Carrots, Thinly Sliced
  • 1 Medium Onion, Sliced
  • 1 Yellow Bell Pepper, Sliced
  • 1 Tablespoon Fresh Ginger, Grated
  • 14 Ounces Low-sodium Chicken Broth
  • 1/2 Cup Orange Juice
  • 1 Tablespoon Orange Zest
  • 3 Tablespoons Light Soy Sauce
  • 2 Tablespoons Cornstarch
  • 3 Cups Cooked Brown Rice

Ingredients:

In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry 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 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 warm rice.

**NUTRITION FACTS: CALORIES 300, TOTAL FAT 7 G, CHOLESTEROL 45 MG, SODIUM 400 MG, CARBOHYDRATES 37 G, FIBER 4 G, PROTEIN 23 G

**NUTRITION TIPS: USE KITCHEN BASICS UNSALTED CHICKEN BROTH TO CUT DOWN EVEN MORE SODIUM AND ALWAYS USE LOW SODIUM SOY SAUCE.