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white rice chicken stock orange orange extra-virgin olive oil chicken breasts salt pepper red bell pepper green bell pepper garlic ginger red onion butter flour Zinfandel tamari Spice powder scallions
Viewed: 9 - Published at: 10 years agoIngredients
- 1 cup white rice or 1 cup brown rice
- 2 cups chicken stock
- 1 orange, zest of
- 1 orange, juice of
- 3 tablespoons extra-virgin olive oil
- 2 lbs boneless skinless chicken breasts, cut into bite-size pieces
- salt
- pepper
- 1 red bell pepper, cut into bite-size pieces
- 1 green bell pepper, cut into bite-size pieces
- 2 garlic cloves, minced
- grated fresh ginger (1-inch piece)
- 1 red onion, cut into bite-size pieces
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 cup zinfandel
- 3 tablespoons tamari
- 2 teaspoons Chinese five spice powder
- 4 scallions, sliced on the bias
Method
- In a medium pot over med-high heat, combine the rice, chicken stock, orange zest, and 1 tablespoon oil.
- Bring the liquid up to a bubble and then decrease heat to low; cover the pot.
- Simmer the rice until it has absorbed all the liquid, about 20 minutes.
- While the rice is cooking, place a large skillet over med-high heat with the remaining 2 tablespoons oil.
- Season the chicken with salt and pepper, and saute until golden brown and cooked through, 7-8 minutes.
- Remove the chicken from the skillet and reserve on a plate.
- Return the skillet to med-high heat and add the red and green peppers, garlic, ginger, and onion to the pan.
- Saute for 4-5 minutes, until the vegetables are tender.
- Season the veggies with salt and pepper, and push everything over to one side of the pan.
- Add the butter to the pan, and as it is melting, sprinkle the flour over it; cook for about 30 seconds.
- Add the wine, tamari, and five-spice powder and stir to combine.
- Return the chicken to the pan and simmer until the sauce is thickened and the chicken is heated through, 2-3 minutes more.
- Fluff the rice with a fork and stir in the scallions and orange juice.
- Serve the stir-fry over the rice.
