Orange Sweet-and-Sour Chicken Thighs with Bell Peppers

By á-4131

Yield: 4 servings (serving size: 3/4 cup rice and 1 1/4 cups chicken mixture)
10 points plus

Ingredients

• 1 (3 1/2-ounce) bag boil-in-bag long-grain rice
• 1 1/2 tablespoons canola oil, divided
• 1 pound skinless, boneless chicken thighs
• 1/4 teaspoon salt
• 1 cup orange juice
• 1 tablespoon cornstarch
• 2 tablespoons rice vinegar
• 3 tablespoons low-sodium soy sauce
• 2 tablespoons honey
• 1 cup prechopped onion
• 1 teaspoon bottled minced garlic
• 1 teaspoon bottled minced fresh ginger
• 1 green bell pepper, cut into 1/4-inch strips
• 1 red bell pepper, cut into 1/4-inch strips

Preparation

Step 1

Cook rice according to package directions, omitting salt and fat.

While rice cooks, heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt. Add chicken to pan, and cook 3 minutes on each side or until done. Remove chicken from pan, and cut into thin strips.

While chicken cooks, combine orange juice, cornstarch, vinegar, soy sauce, and honey, stirring with a whisk.

Add remaining 1 1/2 teaspoons oil to pan. Add onion, garlic, and ginger; sauté for 1 minute. Add green bell pepper and red bell peppers strips, and sauté for 2 minutes. Add orange juice mixture, and bring to a boil. Reduce heat, and simmer for 1 minute. Add the chicken to pan, and cook 1 minute or until thoroughly heated. Serve over rice.