INGREDIENTS

• 1 1/2 cups basmati rice
• 3 cups water

DIRECTIONS

1. Place rice and water in a small pot.
2. Bring to a boil, reduce to a simmer, cover.
3. Let cook for 20 minutes (if using brown, follow package directions for cooking time), remove lid, and fluff with a fork.

Nutritional Information

INGREDIENTS

• 1 1/2 cups orange juice, about 2-3 oranges
• 1/3 cup rice wine vinegar
• 2 1/2 tablespoons low sodium soy sauce
• 1 cup brown sugar
• 1/4 teaspoon ground ginger
• 2 cloves garlic, pressed
• 1/8 teaspoon red pepper flakes, optional
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 cup broccoli
• 1/2 cup carrot, thinly sliced
• 1 cup snow peas
• 1/2 cup sliced water chestnuts, drained
• 1 lb boneless skinless chicken breasts, cut into 1/2” pieces
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3-4 tablespoons olive oil

DIRECTIONS

1. In a medium saucepan, combine orange juice, rice vinegar, soy, brown sugar, ground ginger, garlic, and red pepper flakes (I seasoned with red pepper at the table.).
2. Before you begin to cook the sauce, remove about 1/2 cup and place it in a medium bowl.
3. Then, bring the remaining to a boil, reduce to low and let simmer for about 10 minutes.
4. Add the chicken to the bowl with the sauce, and toss to combine.
5. Combine the flour, salt, and pepper in a large resealable bag. Add the chicken, seal the bag, and shake to coat.
6. Heat about 3T oil in a large non-stick skillet over medium high heat. When it begins to shimmer add chicken in batches, browning on all sides. Do not overcrowd the pan. The pieces should not touch each other. If they touch, you’ll end up with a gooey mess.
7. Transfer chicken to a plate and add vegetables to the pan, and a little more oil if necessary.
8. Cook until broccoli is bright green and carrots are tender – about 5 minutes.
9. In a very small bowl, combine cornstarch and water.
10. Bring sauce back to a boil, add cornstarch mixture and let thicken – about 2-3 minutes.
11. Drizzle a small amount of sauce onto the veggies and stir.
12. To serve, plate rice, top with chicken, and drizzle with sauce. Plate veggies to the side. I recommend that you do not toss all the chicken with the sauce - the chicken will loose its crispiness.

Nutritional Information