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Asian Orange Chicken




Source of Recipe


allfood.com


Recipe Introduction


Menu: Asian Orange Chicke, Cashew Rice and Strawberry Ice Cream
Heads Up:
Fresh cut-up stir-fry vegetables are a combination of onions, bell peppers, broccoli, zucchini, carrots, and snow peas, all cut into similar-sized pieces so that they will cook at the same time.

Makes 4 Servings

Menu Gameplan:
Step 1: prepare the cashew rice
Step 2: cook the asian orange chicken
Step 3: serve

Here's How to Make It in 20 Minutes:

Before You Start:

Bring 8 cups water to a boil in a medium saucepan, covered, for the rice.

Step 1: prepare the cashew rice

8 cups water
2 bags (2-cup size) boil-in-bag rice
¨÷ cup roasted cashews
1 scallion
1 teaspoon hot chili oil, or less to taste
Salt and pepper to taste

1. Pour the water into a 4-quart saucepan, cover, and bring to a boil over high heat. Add the bags of rice and boil according to the directions on the package.
2. While the rice cooks, chop the cashews and scallion. Remove the bags from the water and let drain. Cut open the bags and put the rice in the saucepan. Stir in the cashews, scallion, and hot chili oil. Season with salt and pepper. Cover to keep warm.


Step 2: cook the asian orange chicken

1 navel orange
3 tablespoons teriyaki sauce
1 teaspoon cornstarch
1 pound chicken tenders
2 tablespoons vegetable oil
5 cups cut-up fresh stir-fry vegetables
2 teaspoons pre-chopped garlic
2 teaspoons pre-minced ginger

1. Wash the orange and with a grater or lemon zester, remove the zest. Squeeze the juice. In a small bowl, stir together the orange juice, teriyaki sauce, and cornstarch.
2. Cut the chicken into 1-inch chunks.
3. In a large nonstick skillet, heat 1 tablespoon of the vegetable oil over high heat. Add the chicken and stir-fry for 1 to 2 minutes, or until no longer pink. With a slotted spoon, transfer the chicken to a plate.
4. Add the remaining 1 tablespoon oil and the vegetables to the skillet. Reduce the heat to medium-high and stir-fry 2 to 4 minutes.
5. Add the garlic, ginger, and orange zest and stir-fry for 1 minute. Add the chicken and any juices that have accumulated on the plate and the orange juice mixture and cook, stirring constantly, until the sauce thickens slightly and the chicken is cooked through. Remove the skillet from the heat.


Step 3: serve

1. Divide the rice among 4 dinner plates and top with the chicken stir-fry.
2. When ready for dessert, scoop the ice cream into dessert bowls and serve.



Ingredients Shopping List:
Cashews
Scallion
Orange
Chicken tenders
Stir-fry vegetables
Pre-chopped garlic
Pre-minced ginger
Strawberry ice cream


Ingredients From Your Pantry:
Boil-in-bag rice
Hot chili oil
Salt and pepper
Teriyaki sauce
Cornstarch
Vegetable oil

F.Y.I:
¡°These tender chunks of chicken with crunchy vegetables in a flavorful garlic, ginger, and orange sauce rates well above standard take-out.¡±
-minutemeals¡¯ Chef Sarah

Nutrition Information Per Serving:
Single serving is ¨ù of total recipe
CALORIES 251
PROTEIN 25g
CARBS 15g
TOTAL FAT 10g
SAT FAT 1g
CHOLESTEROL 63mg
SODIUM 595mg
FIBER 3g