Ingredients
1 Tbs water
2 Tbs cornstarch
1 tsp olive oil
1 lb skinless, boneless chicken thighs; quartered
¾ cup carrots, thinly sliced
¼ cup red peppers, chopped
¾ cup orange juice
1 Tbs brown sugar
2 tsp balsamic vinegar
2 tsp gluten free barbeque sauce
Salt & pepper to taste
Success®-Boil-in-Bag White Rice
Directions
Whisk together water and cornstarch in a small bowl and set aside. Prepare rice according to package directions. Heat frying pan over med-high heat until hot and add oil. Add chicken to pan; stir-fry 5 minutes or until browned. Add carrots and peppers to pan. Cook until vegetables are tender but still crisp. In a bowl, stir together orange juice, sugar, vinegar, barbeque sauce, salt & pepper. Pour mixture over chicken and vegetables; stir to coat and bring to a boil. Reduce heat to med-low. Simmer covered, about 5 minutes. Stir in the cornstarch and water. Heat and stir for 1 minute or until sauce thickens. Remove from heat and serve over rice. (Serves: 4)
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