I don’t even want to tell you when I made this stir fry originally. It’s too embarrassing. But it is what it is, and even though time has gone by since this dish graced our table, its goodness hasn’t gone away. [Did that make any sense to anyone but me?] ANYWAYS…. Ben, especially, loves stir fry. I can’t say that it was my favorite dinner as a kid, but I’m starting to appreciate it more and more these days since it’s quick, healthy, and flavorful.
What makes this stir fry SO good is the combination of the orange-flavored rice with the gingery and garlicky chicken and vegetables. Ya know, the zin/zen thing. Rachael Ray was up to something with her recipe title, I do believe. :) Another good thing about this dish? It uses up some of that Chinese five spice powder that’s probably languishing in your cupboard. Please tell me I’m not alone in that. Mmmmkay, thanks. As always, enjoy! :)
- 1 cup white rice
- 2 cups chicken broth
- zest and juice of 1 orange
- 3 tablespoons olive oil
- 2 pounds boneless, skinless chicken breast, cut into chunks
- cracked black pepper
- 3 cups chopped bell peppers [I used red, orange, and yellow]
- 2 cloves garlic, minced
- 1 inch grated gingerroot [or 1 teaspoon ground]
- 1 red or yellow onion, minced
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup Zinfandel wine or chicken broth
- 3 tablespoons soy sauce
- 2 teaspoons Chinese five spice powder
- 4 scallions, sliced on the bias
Combine rice, chicken broth, and orange zest in a medium pan. Set to high heat, then bring to a boil. Reduce heat to low and simmer until liquid is absorbed.
In a separate large skillet, heat olive oil over medium-high heat. Saute chicken, seasoned with black pepper, until golden brown, about 6-8 minutes. Remove chicken to a plate and cover with foil. Place bell peppers, garlic, ginger, and onion in the pan and cook until tender, about 5 minutes. Add the veggies to the chicken, then melt butter in skillet. Whisk in flour and cook for 30 seconds. Then add the wine/chicken broth, soy sauce, and five spice powder and stir to combine. Reduce heat to medium low. Put the chicken and veggies back in the skillet and simmer until thickened, about 3 minutes.
After the rice is cooked, add scallions and orange juice and fluff with a fork. Serve the chicken and vegetables over the rice.
Time: 30 minutes.
Yield: 4-6 servings.
Note: For four, this amount of rice is perfect. For six, doubling it would be best.