Yummy Orange Chicken and Rice
Grilled or roasted chicken simmered in orange marmalade with
delicious orange slices and crispy sugar snap peas served over
Minute White or Brown rice. Original recipe makes 4 servings
Ingredients:
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1(12 ounce) jar orange marmalade
1/2 cup orange juice
1/2 cup water
2 cups cooked chicken, grilled or roasted
1 large orange, washed and thinly sliced
1 cup frozen sugar snap peas, thawed
2 cups cooked Minute® White Rice or Minute® Brown Rice
Directions:
1. In a small sauce pan add in: marmalade, orange juice and water.
Simmer until blended and reduced about 50%. It should be like syrup.
2. Add chicken, orange slices and peas until all are hot.
3. Serve over rice. If desired, sprinkle with slivered almonds.
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Ginger Veggie Stir-Fry
I used certain veggies I had on hand, but any seasonal veggies may
be used. It has a mild ginger flavor that can be enhanced accord­
ing to taste, and is filling yet light. Tofu may be added. Serve over a
bed o f steamed jasmine rice. Original recipe makes 6 servings.
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333 NE Russell St., #200, Portland, OR. 97212
1. In a large bowl, blend cornstarch, garlic, 1 teaspoon ginger, and 2
tablespoons vegetable oil until cornstarch is dissolved. Mix in broccoli,
snow peas, carrots, and green beans, tossing to lightly coat.
2. Heat rem aining 2 tablespoons oil in a large skillet or wok over
m edium heat. Cook vegetables in oil for 2 m inutes, stirring con­
stantly to prevent burning. Stir in soy sauce and water. Mix in onion,
salt, and rem aining 1 teaspoon ginger. C ook until vegetables are
tender but still crisp.
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1 tablespoon cornstarch
1 1/2 cloves garlic, crushed
2 teaspoons chopped fresh ginger root, divided
1/4 cup vegetable oil, divided
1 small head broccoli, cut into florets
1/2 cup snow peas
3/4 cup julienned carrots
1/2 cup halved green beans
2 tablespoons soy sauce
2 1/2 tablespoons water
1/4 cup chopped onion
1/2 tablespoon salt
Directions:
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