We had stuff to do after dinner and I was tired after a long workout in the gym this afternoon so I got thinking what could I make fast. A rice bowl sounded perfect 🙂
Double Orange Chicken Rice Bowl
1 lb boneless skinless chicken breast
1/4 fresh squeezed orange juice
14-ounce bag frozen stir fry vegetable blend
1 15-ounce can mandarin oranges packed in low calorie syrup, well drained
1 Tbsp vegetable oil
1 tsp sesame oil
1/2 tsp diced dried or fresh garlic
1/4 tsp red pepper flakes
1 1/2 cups Jasmine rice
Slice the chicken into strips. Divide the dressing in half – put 1/4 cup in a gallon bag along with the chicken and let it marinate for 30 minutes or longer in the refrigerator.
Meanwhile, in a small bowl combine the other 1/4 cup dressing, orange juice and seasonings. Set aside.
Put the rice on to cook – bring to a boil in a heavy pot 3 cups water, add in the rice, cover tightly and let simmer on low for 20 minutes.
In a large non-stick deep skillet or wok heat the vegetable oil over medium heat. Add in the chicken with any remaining marinade and cook, stirring often for 7 minutes. The chicken will have a nice golden color.
Add in the sauce mix, bring to a boil and add in the vegetables. Cook, stirring often for 7 minutes more. Test the vegetables for being done to taste. Add in the mandarin oranges and turn the heat off. Stir the oranges in carefully, the carry over heat will heat them through.
Fluff up the rice and divide between bowls. Top with the stir fry and any remaining sauce. Add soy sauce if desired to taste.
Serves 3 to 4.