1.5 pkg. Frozen Peppers and Onions
1 sm. can Mandarin Oranges, drained
Chicken Marinade (About 1.5-2 lb.):
1/3c Soy Sauce
1/2tsp McCormick’s Orange Peel
1/4tsp Chinese 5 Spice
1T Lemon Juice (Fridge 100% Kind)
1tsp Sesame Seed Oil
1/4c Orange Juice (100%, no pulp)
6T Orange Marmalade
1/8tsp Sea Salt
1/8tsp McCormick’s Orange Peel
1/4tsp Red Pepper Flakes
Water Rice calls for (Mine wasn’t Instant Rice, so, 4c)
2 Chicken Broth Cubes, crushed
Small shake of Garlic Powder
1.5c Frozen Peas AND Carrots
Marinade Chicken 4 hours. Mix Sauce Ingredients, well.
“Next time, I ‘ll cook in Skillet. But, seeing as I didn’t do it that way, I can’t give you exact instructions for that. I’ll tell you exactly how I did it and will get up new instructions when I do Skillet Way (Should be easy- Heat Skillet, Cook all, and Cook Down Juices). Here’s exactly how I did it, tho:”
Butter Flavor Cooking Spray baking dish. Lay in Frozen Vegis. Top with Chicken. Pour over Sauce. Cover, cook til Chicken is done (I do about 450 for 35-40 minutes). It was TOO Juicy, so I added to Skillet, and cooked down juice!
Rice: Mix Water, Crushed Broth Cubes, and Garlic Powder. Bring to boil. Add in Rice and Peas/Carrots. Simmer til done. Serve Orange Chicken over Rice.
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