Thursday, February 10, 2011

Orange Chicken

My husband loves Asian food. The first time I made this recipe he liked it but missed the thick sauciness found in many Asian dishes he enjoys. Once I changed the recipe to produce that desired sauce he decided he approves of this dish.
I appreciate how easily this dish comes together. In an effort to make dinner time easier I typically mix the sauce and cook the chicken earlier in the day. With that done there is very little left to do besides putting things together. Sounds great to me!

Orange Chicken
 Print Recipe
Yields: 4 servings

1 cup brown rice
2 cups water
1 can mandarin oranges
1/2 cup chicken broth
3 T soy sauce
3 T teriyaki sauce
2 chicken breasts, cut in bite size pieces
1 tsp olive oil
1/2 cup celery, chopped
2 T cornstarch
   1.  In a medium sauce pan, bring water and rice to a boil. Cover and reduce to simmer 35-40 minutes.
   2.  In a small bowl, combine chicken broth, soy sauce, teriyaki sauce and juice from oranges.
   3.  While rice is cooking, warm olive oil in a large skillet. Cook chicken until no longer pink.
   4.  Add sauce and celery to skillet. Cook for 5 minutes. Add cornstarch and bring to a boil; reduce to simmer until thickened. Add oranges; warm for 1-2 minutes. Serve over rice.
Adapted from: Taste of Home

This is linked to Ultimate Recipe Swap.

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