Chicken Tenderloin Orange Rice Medley Food

BAKED ORANGE CHICKEN AND BROWN RICE

Steps:

• Preheat the oven to 375 degrees F. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until just beginning to brown and soft, about 5 minutes.
• Add the onions, chicken broth, rice, 1/4 cup of the orange juice, 2 teaspoons of the orange zest, 1 tablespoon of oil and 3/4 teaspoon salt to a 2-quart baking dish and stir to combine.
• Toss the chicken with the remaining 1 tablespoon oil, 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl. Nestle the chicken into the rice mixture. Cover the dish with foil and transfer it to the oven, being careful not to spill.
• Bake for 55 minutes. Remove the foil and drizzle the chicken with 2 tablespoons of the orange juice. Continue to bake until most of the liquid has been absorbed, the chicken is fully cooked and the rice is tender, about 50 minutes more.
• Drizzle the chicken with the remaining orange juice. Sprinkle the mint, pine nuts and desired amount of remaining orange zest over the dish and serve.

EASY ORANGE CHICKEN RECIPE

Steps:

• Dice the chicken into ½ inch cube pieces and place in a bowl. Add in the flour, corn starch, salt, black pepper, onion powder, paprika, and ginger powder to coat the chicken.
• In a deep frying pan, bring the oil to medium-high heat. Fry the chicken until golden brown. Takes about 2-3 minutes. Do no over cook or else it will become chewy.
• Meanwhile, whisk all the sauce ingredients and a bowl. Transfer to a hot non stick skillet or frying pan and cook on low-heat, simmering until the sauce thickens up.
• Transfer the fried chicken to the sauce and mix to coat well. Let the sauce and chicken simmer together for 1-2 minutes and then remove from heat.
• Serve with homemade Lo Mein Noodles or white rice. Garnish with toasted sesame seeds and chopped green onions. (optional)

CHICKEN GARDEN MEDLEY

Steps:

• In a large skillet, saute chicken and garlic in 2 tablespoons butter for 10-12 minutes or until chicken juices run clear. Add vegetables. Cook until crisp-tender; remove from skillet and set aside. , In the same skillet, melt remaining butter. Add flour, salt and pepper; stir to form a smooth paste. Gradually add broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cream and heat through. Add chicken and vegetables; stir until well mixed. , Place pasta in a greased 2-qt. baking dish. Pour chicken mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 15 minutes; uncover and bake 5 minutes longer.

ORANGE RICE MEDLEY

Steps:

• In a saucepan over medium heat, saute onion and peppers in oil until tender. Add rice; stir until lightly browned. Add broth, orange juice, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until liquid is absorbed. Stir in oranges.

EASY ORANGE CHICKEN WITH RICE

Steps:

• Preheat oven to 375 degrees (farenheit).
• Sprinkle salt and pepper to taste over the chicken.
• Place the cut up chicken in a foil lined baking dish, skin side up.
• Bake in preheated oven for 35 minutes.
• In a medium saucepan combine the orange juice, butter and ginger, heat through.
• Spoon the orange sauce over the chicken and bake for 20 minutes longer or until the chicken is tender and no longer pink.
• Meanwhile, cook rice according to package directions.
• Serve the chicken and sauce with the rice.

CHICKEN TENDERLOIN ORANGE RICE MEDLEY

Steps:

• In a large skillet, saute chicken sprinkled with ginger in 2 tablespoons oil. Remove and set aside.
• In same skillet, melt butter and saute celery. Add in water chestnuts, orange slices, chicken, almonds and salt.
• Heat throughly for approximately 10 minutes.

CARIBBEAN CHICKEN MEDLEY

Steps:

• In 2 quart casserole, combine cornstarch, mustard, ginger and cilantro.
• Blend in 1 cup pineapple juice, the soy sauce and dressing.
• Add chicken, zucchini and carrot.
• Cover.
• Microwave at High for 12 minutes or until sauce is thickened and translucent, stirring 3 times.
• Stir in onions and pineapple chunks.
• Re-cover.
• Microwave at High for 2 minutes or until hot.
• Serve over hot cooked rice if desired.

CHICKEN & RICE MEDLEY

Steps:

• Combine water,soup,and rice in a large pot.
• Add the rest of the ingredients.
• Bring to a boil, stirring constantly.
• Lower heat to a simmer and cover.
• Simmer until all of the liquid is absorbed.