1 lb boneless skinless chicken breasts, cut into 1-inch cubes
3 Tbsp olive oil, divided
1 1/2 cups sliced fresh carrots
1 cup chopped green pepper
1/2 cup chopped onion
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Let's Make It
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.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.