4 | boneless skinless chicken breasts (about 1/4 pound each) |
1/8 | teaspoon salt |
1/8 | teaspoon black pepper |
| Nonstick cooking spray |
1/2 | cup finely chopped onion (about 1 small) |
1/2 | cup orange juice |
2 | teaspoons minced fresh ginger |
1 | teaspoon sugar |
2 | teaspoons cornstarch |
1/4 | cup cold water |
1 | can (11 ounces) mandarin orange segments, drained |
2 | to 3 tablespoons finely chopped fresh cilantro |
2 | cups hot cooked rice |
| Additional fresh cilantro (optional)
1. Pound chicken slightly between 2 pieces of plastic wrap to 1/4-inch thickness using flat side of meat mallet or rolling pin. Broil chicken 6 inches from heat source 7 to 8 minutes on each side or until chicken is no longer pink in center. Or, grill chicken on covered grill over medium-hot coals 10 minutes on each side or until chicken is no longer pink in center. Sprinkle with salt and pepper. |
2. Spray medium nonstick saucepan with cooking spray; heat over medium heat until hot. Add onion; cook and stir about 5 minutes or until tender. Add orange juice, ginger and sugar. Heat to a boil. |
3. Combine cornstarch and water in small bowl; add to juice mixture, stirring until thickened. Boil 1 minute, stirring constantly. Stir in orange segments and cilantro. Serve chicken over rice; top with sauce. Garnish as desired. |
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