Tangerine Chicken and Veggies over Jasmine Rice
Makes 4 servings
What I use:
- 1 c. jasmine rice, uncooked
- 2 Tbsp. olive oil
- 1 lb. chicken breast, cut into chunks
- 1 12-16oz. package frozen stir-fry veggies (any kind you like, I use a broccoli stir fry blend)
- 2 c. chicken broth, 1 1/4 c. for rice, 3/4 c. for tangerine sauce
- 1 1/4 c. fresh tangerine juice, about 6 to 8 tangerines, depending on size
- Zest from 1 tangerine (easier to zest before juicing, I use my microplane)
- 3 Tbsp. brown sugar
- 1 tsp. ground cinnamon
- 1 tsp. grated ginger (I use my microplane)
- 1 Tbsp. cornstarch, dissolved in 1/4 c. water
1. Prepare the jasmine rice according to the package directions, replacing 1 1/4 c. of the water called for with chicken broth.
2. While the rice cooks, heat a large skillet over medium-high heat with the olive oil.
3. Add the chicken and cook until no longer pink inside, about 8 to 10 minutes.
4. Place the cooked chicken in a bowl and add the frozen veggies to the pan.
5. Cook veggies for 5 to 8 minutes, or until crisp tender. Add to the chicken.
6. With the heat still on, pour the 3/4 c. chicken broth, tangerine juice, zest, brown sugar, cinnamon, and ginger to the pan.
7. Cook over medium heat for about 5 minutes.
8. Add the cornstarch and water mixture and stir for a minute or two, until thickened.
9. Add the chicken and veggies back to the pan and stir until everything is coated in the sauce.
10. Serve the chicken and veggies over the jasmine rice.
Change it up:
- Use clementine or orange juice instead of tangerine juice
- Use any kind of rice (white, brown, etc.)
- Use any veggies you want
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