Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mandarin Orange Chicken And Rice
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- #20886
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 pound boneless, skinless chicken breast halves
1 tablespoon vegetable oil
2 cups sliced, fresh mushrooms
2 teaspoons all-purpose flour
2/3 cup water
2 tablespoons orange juice concentrate (or to taste)
1/2 cup thinly sliced green onion bulbs (without greens)
2 chicken bouillon cubes
1 can (11 ounce size) mandarin orange sections, drained
1 cup uncooked long-grain rice
directions
Cut chicken into 1-inch chunks with kitchen scissors or knife. Heat oil in large skillet, then add chicken and cook on medium-high until browned on both sides. Remove and set aside.
In the same skillet, cook mushrooms over medium high, stirring constantly. Sprinkle flour over mushrooms, stirring quickly to combine.
Gradually stir in water, orange juice concentrate, green onions and bouillon cubes. Stirring constantly, bring to a boil. Reduce heat, add chicken and let simmer 3 to 4 minutes. Cool and freeze.
To serve, thaw chicken mixture and cook rice according to package directions. Heat chicken mixture in a saucepan until bubbly, stir in drained orange segments and heat through.
Combine with cooked rice and serve.
added by
dancersrecipes
nutrition data
Nutritional data has not been calculated yet.
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