If you're not a fan of dark-meat chicken, use chicken breast instead.
1 (3 1/2-ounce) bag boil-in-bag long-grain rice
1 1/2 tablespoons canola oil, divided
1 pound skinless, boneless chicken thighs
1/4 teaspoon salt
1 cup orange juice
1 tablespoon cornstarch
2 tablespoons rice vinegar
3 tablespoons low-sodium soy sauce
2 tablespoons honey
1 cup prechopped onion
1 teaspoon bottled minced garlic
1 teaspoon bottled minced fresh ginger
1 green bell pepper, cut into 1/4-inch strips
1 red bell pepper, cut into 1/4-inch strips
How to Make It
Cook rice according to package directions, omitting salt and fat.
While rice cooks, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, and cook 3 minutes on each side or until done. Remove chicken from pan, and cut into thin strips.
While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.
Add remaining 1 1/2 teaspoons oil to pan. Add onion, garlic, and ginger; sauté for 1 minute. Add green bell pepper and red bell peppers strips, and sauté for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Add the chicken to pan, and cook 1 minute or until thoroughly heated. Serve over rice.
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