Citrus Chicken With Peppers

• 1 cup uncooked instant brown rice
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1 tablespoon canola oil
• 1 medium sweet orange pepper, sliced
• 1 medium sweet red pepper, sliced
• 1 tablespoon cornstarch
• 1/3 cup orange juice
• 2 tablespoons water
• 2 tablespoons lime juice
• 2 tablespoons honey
• 1/4 teaspoon salt
• 1/4 teaspoon paprika
• Dash pepper
• Minced fresh basil, optional

1. Prepare rice according to package directions. Meanwhile, in a large skillet over medium heat, cook chicken in oil for 4-5 minutes on each side or until a thermometer reads 170u0b0. Remove and keep warm.
2. In the same skillet, saute peppers until tender. In a small bowl, combine the cornstarch, orange juice, water and lime juice until smooth; stir in the honey, salt, paprika and pepper. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Return chicken to the pan; heat through. Serve with rice. Sprinkle with basil if desired.

brown rice, chicken breast halves, canola oil, sweet orange pepper, sweet red pepper, cornstarch, orange juice, water, lime juice, honey, salt, paprika, pepper, fresh basil

Taken from www.tasteofhome.com/recipes/citrus-chicken-with-peppers/ (may not work)