Orange ginger chicken and rice

Yield: 1 servings

Measure Ingredient
6⅞ ounce Pkg
\N \N With 1/3 Less Salt --
\N \N Chicken Flavor
1 tablespoon Margarine or butter
1 cup Orange juice
¾ pounds Skinless, boneless, chicken
\N \N Breasts -- in thin strips
2 \N Cloves garlic -- minced
¼ teaspoon Ground ginger
1 dash Crushed red pepper flakes --
\N \N Opt
1½ cup Carrots:in short thin strips
\N \N OR
3 cups Broccoli floweret
\N \N Rice-a-Roni

1. In large skillet, saute Rice-a-Roni mix and margarine over mediumheat, stirring frequently until vermicelli is golden brown. 2. Stir in 1-½ cups water, orange juice, chicken, garlic, ginger, red pepper flakes, and contents of seasopning packet; bring to a boil over high heat. 3. Cover; reduce heat. Simmer 10 minutes. 4. Stir in carrots. 5. Cover; continue to simmer 5 to 10 minutes or until liquid is absorbed and rice is tender.

Recipe By : Recipenut

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