Zin-zen Chicken

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 cup 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

Recipe

• 1 in a medium pot over med-high heat, combine the rice, chicken stock, orange zest, and 1 tablespoon oil.
• 2 bring the liquid up to a bubble and then decrease heat to low; cover the pot.
• 3 simmer the rice until it has absorbed all the liquid, about 20 minutes.
• 4 while the rice is cooking, place a large skillet over med-high heat with the remaining 2 tablespoons oil.
• 5 season the chicken with salt and pepper, and saute until golden brown and cooked through, 7-8 minutes.
• 6 remove the chicken from the skillet and reserve on a plate.
• 7 return the skillet to med-high heat and add the red and green peppers, garlic, ginger, and onion to the pan.
• 8 saute for 4-5 minutes, until the vegetables are tender.
• 9 season the veggies with salt and pepper, and push everything over to one side of the pan.
• 10 add the butter to the pan, and as it is melting, sprinkle the flour over it; cook for about 30 seconds.
• 11 add the wine, tamari, and five-spice powder and stir to combine.
• 12 return the chicken to the pan and simmer until the sauce is thickened and the chicken is heated through, 2-3 minutes more.
• 13 fluff the rice with a fork and stir in the scallions and orange juice.
• 14 serve the stir-fry over the rice.