Orange Chicken over Rice
INGREDIENTS
- 4 green onions, sliced
- 1 red bell pepper, julienned
- 1 lb. mushrooms, quartered
- 1 lb. chicken breast, sliced into small strips
- 1 jar orange marmalade
- 1/2 cup soy sauce (low sodium)
- 4 tbsp. chili oil
- 1/2 tsp. pepper flakes
- 4 cloves garlic, minced
- 1/2 bunch cilantro, finely chopped
- SLURRY:
- 1/2 cup cornstarch
- 1 cup COLD water
- whisked together
- 4 cups white rice, cooked
DIRECTIONS
- 4 green onions, sliced
- 1 red bell pepper, julienned
- 1 lb. mushrooms, quartered
- 1 lb. chicken breast, sliced into small strips
- 1 jar orange marmalade
- 1/2 cup soy sauce (low sodium)
- 4 tbsp. chili oil
- 1/2 tsp. pepper flakes
- 4 cloves garlic, minced
- 1/2 bunch cilantro, finely chopped
- SLURRY:
- 1/2 cup cornstarch
- 1 cup COLD water
- whisked together
- 4 cups white rice, cooked
- 1. Saute onions, peppers,and mushrooms, in 2 tbsp. of oil in a wok or large frying pan. Once the veggies are soft, add the chicken. Saute until done.
- 2. While the meat and veggies are cooking, whisk together the orange marmalade, oil, soy sauce, garlic, pepper flakes and cilantro. Let sit for 15 minutes.
- 3. When the chicken and veggies are done, add the combined sauce, let cook over medium heat for 15 minutes.
- 4. Add the "SLURRY" and mix well, let cook for anothewr 15 minutes, until sauce is reduced.
- 5. Serve immediately over white rice.