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