Orange Almond Chicken
Orange Almond Chicken with Rice
Preparation time: 5 to 10 minutes
Microwaving time: 13 to 14 minutes
Dotted with raisins, bits of bell pepper, and mandarin orange segments, this breast of chicken dish makes a colorful entrée. Spoon it over rice, then top with crisp toasted almonds.
2 tablespoons slivered blanched almonds
2 whole chicken breasts (about 1 lb. each), skinned, boned, and cut into 3/4 by 2-inch strips
Garlic salt and pepper
2 teaspoons curry powder 2 tablespoons salad oil
1 can (11 oz.) mandarin oranges
2 tablespoons each raisins and chopped Major Grey’s chutney
1 medium-size red or green bell pepper, seeded and chopped
1 tablespoon cornstarch
Hot cooked rice
Spread almonds in a 2- to 2 1/2-quart or 10-inch square microwave browning dish. Microwave, uncovered, on HIGH (100%) for 3 minutes or until nuts are golden, stirring every 20 seconds. Remove from dish and set aside.
Sprinkle chicken lightly with garlic salt and pepper; then sprinkle with curry powder. Return browning dish to microwave and preheat on HIGH (100%) for 3 minutes. Using oven mitts, remove dish to a heatproof surface. Add oil and tilt to coat bottom of dish; quickly add chicken in a single layer. Wait until sizzling stops; then cover and microwave on HIGH (100%) for 2 1/2 minutes, stirring after 1 1/2 minutes.
Drain oranges, reserving liquid. Set oranges aside. Combine raisins, chutney, bell pepper, and’ cup of the reserved liquid. Add to chicken in dish; stir to mix, then cover and microwave on HIGH (100%) for 2 minutes. Combine remaining orange liquid and cornstarch; stir into chicken mixture with the oranges. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes or until sauce is thick and clear, stirring every minute.
Spoon chicken mixture over rice; garnish with toasted almonds. Makes 4 servings.
Per serving: 344 calories, 36 g protein, 26 g carbohydrates, 11 g total fat, 86 mg cholesterol, 120 mg sodium
