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Chicken and Mandarin Oranges
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1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (11 ounces) mandarin oranges
1 small onion, chopped
1/8 teaspoon crushed red pepper flakes
Hot cooked rice
2 teaspoons cornstarch
2 tablespoons water
1/4 cup minced fresh cilantro
In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of
chicken. In a nonstick skillet, saute 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; cover and cook for about
10 minutes or until chicken juices run clear. Place chicken over rice; keep warm.
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Printed from tasteofhome.com Nov 21, 2008Copyright Reiman Media Group, Inc © 2008 |