Orange Chicken and Vegetable Rice Bowl

Number of Servings: 6

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

½ Cup Orange Juice

1 Tablespoon Orange Zest

3 Tablespoons Light Soy Sauce

2 Tablespoons Cornstarch

3 Cups Cooked U.S.-grown Brown Rice

Directions:

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. 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.

Nutritional Information: Calories: 300, Total Fat: 7 g, Cholesterol: 45 mg, Sodium: 400 mg, Carbohydrates: 37 g, Fiber: 4 g, Protein: 23 g