Bibigo Orange Chicken Bowl
Ingredients
1 box Bibigo Crunchy Chicken with orange sauce
2 tablespoons vegetable oil
1/2 yellow onion, thinly sliced
4 cloves garlic, minced
1/2 red bell pepper, thinly sliced
15 snow peas
3 shiitake mushrooms, thinly sliced
1/2 head broccoli, cut into bite-sized pieces
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon soy sauce
To serve
2 Packs of Bibigo Cooked Sticky White Rice
2 stalks green onions, sliced to garnish
- Preheat your oven to 450°F. Remove frozen sauce pouch and warm up in a
bowl of hot water. Place the chicken in a single layer on a foil lined baking
sheet. Cook the chicken in the oven for 10 minutes, flip, and cook for additional
10 minutes or until internal temperature reaches 165°F. Remove chicken from the oven and let stand for 1 minute. - In a large skillet, over medium high heat add 2 tablespoons of oil. Once the
pan is hot, add the diced onions and minced garlic. Saute for 1 minute or until
translucent and fragrant. - Then add the red bell pepper, snap peas, mushrooms, and broccoli and season with salt, pepper and soy sauce. Toss together until tender and slightly
crisp, about 3-4 minutes. - Add the chicken and the sauce to the pan and toss everything until combined and evenly coated.
- Peel the film of the Bibigo cooked sticky white rice to the dotted line. Then
microwave on high for 90 seconds. - Serve the orange chicken stir fry in individual bowls with the Bibigo white rice garnished with sliced green onions.