This recipe comes from the newspaper.

ORANGE CHICKEN AND VEGETABLE RICE BOWL

2 Tablespoons vegetable oil, divided use
1 pound skinless, boneless chicken breasts, cut into strips
2 cups broccoli florets
2 carrots, thinly sliced
1 medium onion, sliced
1 each yellow and red bell pepper, sliced
1 Tablespoon grated fresh ginger
1 can (14-ounces) low-sodium chicken broth
1/2 cup orange juice
1 Tablespoon grated orange zest
1 Tablespoon soy sauce
2 Tablespoons cornstarch
3 cups hot cooked brown rice

Heat 1 Tablespoon oil in a large skillet or wok. Stir-fry chicken until lightly browned. Remove.

In same skillet, heat remaining oil. Stir-fry vegetables 4 to 5 minutes, or until vegetables are tender crisp.

Combine chicken broth, orange juice, zest, soy sauce and cornstarch in bowl and stir until smooth. Add to skillet, stirring constantly. Boil 1 to 2 minutes or until thickened.

Stir in chicken and cook until heated through.

Spoon over or toss with hot rice.

Makes 4 servings