Comida Kraft
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Orange Chicken and Veggies with Rice

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What You Need

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Make It

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  • Prepare rice according to package directions. Meanwhile, in a small bowl, combine 1 Tbsp. 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 Tbsp. oil for 7 to 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.


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