Prepare rice. In a small bowl, combine 1 Tbsp cornstarch, orange juice, soy, sugar, salt and pepper. Set aside. Place remaining cornstarch in a large Ziploc. Add chicken, a few piece at a time, and shake to coat. Cook chicken in 2 Tbsp oil for 7-9 minutes till juices run clear. In the same skillet, saute carrots in remaining oil for 2 minutes. Add pepper and onion, saute 2-3 minutes till crisp tender. Stir cornstarch mixture and add to the pan. Bring to a boil. Cook and stir for 2 minutes until thick. Add chicken; heat through. Serve with rice.
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