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Orange Chicken
and Vegetable Rice Bowl

  • 2 tablespoons vegetable oil
  • 1 pound 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 tablespoon grated fresh ginger
  • 14 ounce low-sodium chicken broth
  • 1/2 cup 100% Florida orange juice
  • 1 tablespoon grated orange zest
  • 3 tablespoons light soy sauce
  • 2 tablespoons cornstarch
  • 3 cups hot cooked brown rice
  1. In a large skillet or wok, heat 1 tablespoon of oil; add in chicken and stir fry until lightly browned; remove and set aside.
  2. In same skillet, heat remaining oil; stir fry vegetables and ginger 4-5 minutes, or until vegetables are tender crisp.
  3. Combine chicken broth, orange juice and zest, soy sauce and cornstarch in bowl and stir until smooth.
  4. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened.
  5. Stir in chicken and cook until heated through.
  6. Spoon over or toss with warm rice.

Serves: 6

Recipe provided by USDA MyPlate Kids Partner Group member: USA Rice