Orange Chicken and Veggies with Rice

***This recipe was found in Simple & Delicious magazine***

Prep Time: 15 minutes
Cook Time: 20 minutes
Yield: 4 servings

1-1/2 cups uncooked instant rice
1 T., plus 1/3 cup cornstarch, divided
1 cup orange juice
1 T. soy sauce
1 tsp. sugar
1/4 tsp. salt
1/4 tsp. pepper
1 lb. boneless skinless chicken breasts, cut into 1-in cubes
3 T. olive oil, divided
1-1/2 cups sliced fresh carrots
1 cup chopped green pepper
1/2 cup chopped onion

Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 T. 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 T. 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 for 2-3 minutes longer or until vegetables are crisp-tender. Stir cornstarch mixture and add to the pan. Bring to a boil; cooke and stir for two minutes or until thickened. Add chicken; heat through. Service with rice.

I used Basmati rice instead of instant, which is my new favorite white rice to use. Knowing my family, I also added double the amount of chicken and veggies, but didn't double the amount of sauce which was a mistake. Next time, I am making AT LEAST double the sauce because it would also be delicious to pour extra over the rice. This meal was a hit with the whole family! My five-year old said that it's his new favorite, so we'll definitely be making this again soon.

Family Chef's Grade: A