Ingredients

serves 4

　　1 cup white or light brown rice

　　2 cups chicken stock

　　Zest and juice of 1 orange, divided

　　3 tablespoons EVOO (extra-virgin olive oil)

　　2 pounds boneless skinless chicken breasts, cut into 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 cloves, finely chopped or grated

　　1 inch of fresh gingerroot, peeled and grated, or 1 teaspoon ground ginger

　　1 red onion, cut into bite-size pieces

　　1 tablespoon butter

　　1 tablespoon all-purpose flour

　　1 cup Zinfandel wine

　　3 tablespoons tamari (aged soy sauce)

　　2 teaspoons Chinese five-spice powder

　　4 scallions, sliced on the bias

　　

Step 1

In a medium pot over medium-high heat, combine the rice, chicken stock, orange zest, and about 1 tablespoon 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, about 20 minutes.

　　

Step 2

While the rice is cooking, place a large skillet over medium-high heat with the remaining 2 tablespoons of EVOO. Season the chicken with salt and pepper, and sauté until golden brown and cooked through, 7 to 8 minutes. Remove the chicken from the skillet and reserve on a plate.

　　

Step 3

Return the skillet to medium-high heat and add the red and green peppers, garlic, ginger, and onion to the pan. Sauté for 4 to 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 seconds. 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 to 3 minutes more.

　　

Step 4

Fluff the rice with a fork and stir in the scallions and orange juice. Serve the stir-fry over the rice.

　　Rachael Ray's Look + Cook