Zin-Zen Chicken - cooking recipe

Ingredients

1 cup white 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

Preparation

In a medium pot over med-high heat, combine the rice, chicken stock, orange zest, and 1 tablespoon oil.
Bring the liquid up to a bubble and then decrease heat to low; cover the pot.
Simmer the rice until it has absorbed all the liquid, about 20 minutes.
While the rice is cooking, place a large skillet over med-high heat with the remaining 2 tablespoons oil.
Season the chicken with salt and pepper, and saute until golden brown and cooked through, 7-8 minutes.
Remove the chicken from the skillet and reserve on a plate.
Return the skillet to med-high heat and add the red and green peppers, garlic, ginger, and onion to the pan.
Saute for 4-5 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, 2-3 minutes more.
Fluff the rice with a fork and stir in the scallions and orange juice.
Serve the stir-fry over the rice.