Side Pannel
Sherried Orange Chicken
Ingredients List
- 4 Boneless, skinless chicken
- -breast halves (about 1 l/2
- -pounds)
- 2 tb Sherry
- 2 tb Soy sauce
- 1 tb Packed brown sugar
- 1 ts Chopped fresh or 1/4
- -teaspoon dried oregano
- -leaves
- 2 Cloves garlic, finely
- -chopped
- 1 cn (11 ounces) mandarin orange
- -segments, drained and
- -liquid reserved
- 2 ts Cornstarch
- 2 tb Raisins
- 2 c Hot cooked rice
- 1 tb Chopped fresh chives
Directions
Place chicken breast halves in 2-quart microwavable casserole. Mix sherry,
soy sauce, brown sugar, oregano, garlic and 1/4 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%
soy sauce, brown sugar, oregano, garlic and 1/4 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%
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