- 4
- 30 mins
- 30 mins
Ingredients
- 1 c. white or light brown rice
- 2 c. chicken stock
- Zest and juice of 1 orange, divided
- 3 tbsp EVOO
- 2 # boneless skinless chicken breasts, cut into large
- bite-size chunks
- Salt and pepper
- 1 red bell pepper, seeded and cut into bite-size pieces
- 1 green bell pepper, seeded and cut into bite-size
- pieces
- 2 garlic clovesl finely chopped or grated
- 1 inch of fresh gingerroot, peeled and grated or 1 tsp
- ground ginger
- 1 red onion, cut into bite size pieces
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 c. Zinfandel wine
- 3 tbsp tamari (aged soy sauce)
- 2 tsp chinese five-spice powder
- 4 scallions, sliced on the bias
Preparation
Step 1
In a medium pot over medium-high heat, combine the rice, chicken stock, orange zest and about 1 tbsp EVOO. Bring the liquid up to a bubble and then reduce the heat to low, then cover the pot. Simmer the rice until it has absorbed all of the liquid, bobut 20 minutes.
While the rice is cooking, place a large skillet over medium-high heat with the remaining 2 tbsp of EVOO. 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 medium-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 secondds. 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.