Orange Chicken over Rice
Why I Love This Recipe
Ingredients You'll Need
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.
