Zesty Orange Chicken Skillet Monday, April 20, 2009
A Dollywood Recipe
1 1/2 cups cooked rice
6 oz chicken breast
6 oz stir fry vegetables
3 oz orange sauce (see note)
1 oz soy sauce
Cut chicken into 1/2 oz cubes. Stir fry with soy sauce until it reaches 165 deg or has lost its color. Add vegetables and stir fry until vegetables are tender/crisp. Place rice in a bowl and place chicken and vegetables on top of rice. Top with orange sauce or sauce of your choice.
Note: This is a restaurant recipe which makes one serving. You can easily double or triple to make more servings. A good orange sauce can be made by stirring 2 TBSP cornstarch into a small can of undrained mandarin oranges and bringing to a boil, stirring constantly, and allow to thicken.
Strawberry Spinach Salad
fresh sliced strawberries
glazed pecans (look in the produce section at Food City)
Wash spinach and strawberries. Place spinach (as much as you need for your family) in a large bowl and slice strawberries over. Sprinkle on chopped, glazed pecans and sprinkle with raspberry vinaigrette to taste.