Ingredients
1-1/2 cups uncooked instant rice1 tablespoon plus 1/3 cup cornstarch, divided1 cup orange juice1 tablespoon soy sauce1 teaspoon sugar1/4 teaspoon salt1/4 teaspoon pepper1 pound boneless skinless chicken breasts, cut into 1-inch cubes3 tablespoons olive oil, divided1-1/2 cups sliced fresh carrots1 cup chopped green pepper1/2 cup chopped onion
Preparation
Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 tablespoon cornstarch, orange juice, soy sauce, sugar, salt and pepper; set aside.
Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large skillet over medium heat, cook chicken in 2 tablespoons oil for 7-9 minutes or until chicken juices run clear. Remove and keep warm.
In the same skillet, saute carrots in remaining oil for 2 minutes. Add green pepper and onion; saute 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken; heat through. Serve with rice.
