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1
In a medium pot over med-high heat, combine the rice, chicken stock, orange zest, and 1 tablespoon oil.
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2
Bring the liquid up to a bubble and then decrease heat to low; cover the pot.
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3
Simmer the rice until it has absorbed all the liquid, about 20 minutes.
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4
While the rice is cooking, place a large skillet over med-high heat with the remaining 2 tablespoons oil.
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5
Season the chicken with salt and pepper, and saute until golden brown and cooked through, 7-8 minutes.
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6
Remove the chicken from the skillet and reserve on a plate.
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7
Return the skillet to med-high heat and add the red and green peppers, garlic, ginger, and onion to the pan.
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8
Saute for 4-5 minutes, until the vegetables are tender.
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9
Season the veggies with salt and pepper, and push everything over to one side of the pan.
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10
Add the butter to the pan, and as it is melting, sprinkle the flour over it; cook for about 30 seconds.
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11
Add the wine, tamari, and five-spice powder and stir to combine.
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12
Return the chicken to the pan and simmer until the sauce is thickened and the chicken is heated through, 2-3 minutes more.
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13
Fluff the rice with a fork and stir in the scallions and orange juice.
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14
Serve the stir-fry over the rice.
