February 2007 | Mandarin Orange Chicken

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This recipe is from the RD Test Kitchen.

Ingredients

Instructions

  1. Cook rice according to instructions and keep warm.
  2. Sprinkle ginger and pepper over both sides of the chicken breasts. In a nonstick skillet, sauté chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm. Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion, and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat to low; cover and cook for about 10 minutes or until chicken juices run clear.
  3. While chicken is cooking, place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes. Drain.
  4. On individual serving plates, place chicken on top of 1/2 cup rice (less for children). Place broccoli in a circle around the rice.
  5. Combine cornstarch and water until smooth. Gradually stir into sauce in the skillet. Add hoisin sauce. Bring to a boil; cook and stir for about 1 minute or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

Nutrition Facts

Makes four servings (1 chicken breast half with 1/4 of the sauce, 1/2 cup rice, 1/2 cup broccoli).

Cost analysis: $7.64 per recipe/$1.91 per serving

If you get commodities you can substitute whole chicken (cut up and skinned), vegetable oil, canned or fresh veggies of choice, commodity rice, canned pineapple, or apricots (Asian pineapple or apricot chicken).