Chicken and Mandarin Oranges |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I created this recipe after my husband and I moved to Wisconsin from sunny Florida, writes Mary Rogers or Greendale. The citrus flavor certainly brings back lots of warm memories of our former home. Ingredients:
1/2 teaspoon salt |
1/2 teaspoon ground ginger |
1/4 teaspoon pepper |
4 boneless skinless chicken breast halves (4 ounces each) |
1 tablespoon canola oil |
1 can (11 ounces) mandarin oranges |
1 small onion, chopped |
1/8 teaspoon crushed red pepper flakes |
hot cooked rice |
2 teaspoons cornstarch |
2 tablespoons water |
1/4 cup minced fresh cilantro |
Directions:
1. In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm.
2. Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro. Yield: 4 servings.
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