Orange Ginger Chicken And Rice Recipe - Cooking Index
Orange Ginger Chicken And Rice Recipe - Cooking Index
| 6 7/8 oz | 195g | Pkg |
| With 1/3 less salt -- | ||
| Chicken flavor | ||
| 1 tablespoon | 15ml | Margarine or butter |
| 1 cup | 237ml | Orange juice |
| 3/4 lb | 340g / 11oz | Skinless - boneless, chicken |
| Breasts - in thin strips | ||
| 2 | Garlic - minced | |
| 1/4 teaspoon | 1.3ml | Ground ginger |
| 1 | Crushed red pepper flakes -- | |
| Opt | ||
| 1 1/2 cups | 165g / 5.8oz | Carrots, in short thin strips |
| Or | ||
| 3 cups | 438g / 15oz | Broccoli floweret |
| Rice-a-roni |
1. In large skillet, saute Rice-a-Roni mix and margarine over medium-heat, stirring frequently until vermicelli is golden brown.
2. Stir in 1-1/2 cups water, orange juice, chicken, garlic, ginger, red pepper flakes, and contents of seasoning packet; bring to a boil over high heat.
3. Cover; reduce heat. Simmer 10 minutes.
4. Stir in carrots.
5. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed and rice is tender.
Source:
Alison Meyer
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.