Monday, January 16, 2012

Sweet and Spicy Orange Chicken with Fried Brown Rice

This recipe was inspired by one that I saw on pinterst. I tweaked it a bit based on what I had in my kitchen. Enjoy!

Sweet and Spicy Orange Chicken
Serves 4

1-1lb Package Chicken Tenders-cut into chunks
1 Cup Green Beans-blanched
1/2 Cup Broccoli-blanched
1 Tbsp Ginger-diced
1 Tbsp Garlic
2 Tbsp Garlic Chili Sauce
1/4 Cup Sweet Chili Sauce
1/4 Cup Honey
1/2 Cup Orange Juice
1 Lime-juiced
1/4 tsp Salt
1/4 tsp Pepper

Mix ingredients 4-9 in a bowl. Remove 1/2 cup and set aside. Add chicken to the remaining marinade and refrigerate for a few hours. In a saute pan, heat a small amount of oil or cooking spray, add drained chicken to the pan and cook for 7-10 minutes. Stir in broccoli, green beans and reserved sauce. Cook for an additional 10 minutes and serve over rice.

Fried Brown Rice
Serves 4

1 1/2 Cup Brown Rice-cooked
1/4 Cup Carrot-diced
1/4 Cup Yellow Onion-diced
1/2 Cup Edamame
1 Garlic Cloves-diced
2-3 Green Onions-sliced on the bias
1 Tbsp Soy Sauce
1 Tbsp Hoisin Sauce
1-2 Tbsp Water
1 Egg-beaten
1 Cup Mung Bean Sprouts
1/4 tsp Salt
1/4 tsp Pepper
Cooking Spray

Heat saute or wok on medium heat, add carrot, onion and garlic and cook for 2-4 minutes. When aromatic add green onion and brown rice, stirring to combine. Add soy sauce, hoisin sauce and water. Make a well in the center of rice and add beaten egg. Scramble into rice. Add bean sprouts and season with salt and pepper.

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