Chicken and Mandarin Oranges |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Another light and tasty recipe I am posting for safe keeping. I have not tried this one yet Ingredients:
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves |
1 tablespoon canola oil |
1 (11 ounce) can mandarin oranges |
1 small onion, chopped |
1/8 teaspoon crushed red pepper flakes |
2 cups rice, cooked and hot |
2 teaspoons cornstarch |
2 tablespoons water |
1/4 cup fresh cilantro, fresh and minced |
Directions:
1. In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken.
2. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned.
3. Remove chicken to plate and keep warm.
4. Reduce heat to medium low.
5. Drain oranges, reserving juice.
6. Stir juice, onion and red pepper flakes into skillet.
7. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil.
8. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear.
9. Place chicken over rice; keep warm.
10. Combine corstarch and water until smooth.
11. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened.
12. Add mandarin oranges; heat through.
13. Pour sauce over chicken.
14. Sprinkle with cilantro.
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