Orange Chicken And Vegetable Rice Bowl

2 tbsp (30 mL) vegetable oil, divided
1 lb (500 g) skinless, boneless chicken breasts, cut into strips
2 cups (500 mL) broccoli florets
2 carrots, thinly sliced
1 medium onion, sliced
1 each sliced yellow and red bell peppers
1 tbsp (15 mL) fresh ginger, grated
1 14 oz (398 mL) can low-sodium chicken broth
1/2 cup (125 mL) orange juice
1 tbsp (15 mL) grated orange zest
3 tbsp (45 mL) soy sauce
2 tbsp (30 mL) cornstarch
3 cups (750 mL) cooked brown rice

Heat 1 tbsp (15 mL) 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.

Makes 6 servings.

Recipe and image courtesy of the USA Rice Federation. For more recipe ideas, visit