Post by wilderness on Mar 30, 2020 6:00:37 GMT -5
Pineapple-Orange Chicken with Citrus Rice-cooktocook
Serves:4
Ingredients:
1 (8oz.) can pineapple chunks in juice
1 (8.25oz.-11oz.) can mandarin oranges in light syrup
2 tsp. fresh ginger ginger, peeled, grated, and divided
1 1/2 cups reduced-sodium chicken broth (or stock), divided
1 cup white rice
1 lb. fresh chicken tenderloins
1 tbsp. sriracha-garlic seasoning (didn't have--I used garlic powder)
1 tbsp. oil
1 tbsp. lemon juice
2 tbsp. reduced-sodium soy sauce
2 tbsp. cornstarch
2 tbsp. brown sugar
1 (8oz.) can sliced water chestnuts, drained
1/4 cup sliced green onions
Directions:
1--Strain pineapple and oranges (reserving juices; about 1 cup total). Peel and grate ginger. Pour reserved juices into medium saucepan with 1 cup chicken broth and 1 tsp. ginger. Bring to a boil then add rice. Cover and reduce heat to low. Cook 20-25 minutes or until rice is tender.
2--Preheat large nonstick saute pan on medium-high 2-3 minutes. Cut chicken into bite-sized pieces and coat with seasoning. Place oil in pan, then add chicken. Cook and stir 2-3 minutes on each side or until browned. Add pineapple, oranges, lemon juice, and remaining1 tsp. ginger. Cook and stir 1-2 minutes or until organes begin to break down.
3--Combine remaining 1/2 cup chicken broth, soy sauce, cornstarch, and sugar; pour into pan. Cook 3-4 minutes, stirring occasionally, or until sauce has thickened and chicken is 165*. Drain water chestnuts and stir into chicken.
4--Serve chicken and sauce over rice; sprinkle with onions.
