Sherried orange chicken
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Boneless, skinless chicken breast halves (about 1 l/2 pounds) | |
| 2 | tablespoons | Sherry |
| 2 | tablespoons | Soy sauce |
| 1 | tablespoon | Packed brown sugar |
| 1 | teaspoon | Chopped fresh or 1/4 teaspoon dried oregano leaves |
| 2 | Cloves garlic, finely chopped | |
| 1 | can | (11 ounces) mandarin orange segments, drained and liquid reserved |
| 2 | teaspoons | Cornstarch |
| 2 | tablespoons | Raisins |
| 2 | cups | Hot cooked rice |
| 1 | tablespoon | Chopped fresh chives |
Directions
Place chicken breast halves in 2-quart microwavable casserole. Mix sherry, soy sauce, brown sugar, oregano, garlic and ¼ Cup of the reserved orange liquid; pour over chicken. Cover and refrigerate 1 hour, turning once.
Arrange chicken, thickest parts to outside edge, in sherry mixture in casserole. Microwave covered on high 11 to 14 minutes, rotating casserole l/2 turn after 5 minutes, until chicken is done. Remove chicken with slotted spoon; keep warm. Mix cornstarch and 2 tablespoons of the remaining orange liquid; stir into hot liquid in casserole. Microwave uncovered 5 to 7 minutes, stirring every minute, until thickened. Strain sauce. Stir in orange segments and raisins.
Serve chicken and sauce over rice. Sprinkle wi th chives.
4 servings. Range-top Directions: Place chicken breast halves in glass or plastic bowl or heavy plastic bag. Prepare sherry mixture as directed; pour over chicken. Cover and refrigerate 1 hour tuming once.
Remove chicken from sherry mixture; reserve sherry mixture. Heat I teaspoon oil in 10-inch skillet until hot. Cook chicken in oil over medium heat until light brown on both sides. Add sherry mixture; reduce heat Cover and cook about 10 minutes or until chicken is done.
Remove chicken with slotted spoon; keep warm. Mix cornstarch and remaining orange liquid; stir into hot liquid in skillet. Heat to boiling, stirring constantly Boil and stir I minute. Stir in orange segments and raisins; heat through. Serve c hicken and sauce over rice. Sprinkle with chives.
Nutrition Information Per Serving 1 serving Percent of U.S. RDA Calories 430 Protein 66% Protein, 9 43 Vitamin A 2% Carbohydrate, 9 50 Vitamin C 10% Fat, 9 4 Thiamin 22% Cholesterol mg 100 Riboflavin 10% Sodium, mg 1030 Niacin 100% Potassium, mg 610 Calcium 4% Iron 18% From the files of Al Rice, North Pole Alaska. Feb 1994