MANDARIN ORANGE CHICKEN
1 pound boneless, skinless chicken breasts cut into 1-inch chunks
1 Tbsp. vegetable oil
2 cups sliced, fresh mushrooms
2 tsp. all-purpose flour
2/3 cup water
1 (6-oz.) can frozen orange juice concentrate, thawed
1/2 cup thinly sliced green onions
2 chicken bouillon cubes
1 cup regular, uncooked rice
1 (11-oz.) can mandarin orange sections, drained (open when ready to serve chicken)
Heat oil in large skillet; add chicken, and cook on medium high until browned on both sides. Remove and set chicken aside.
In the same skillet, cook mushrooms over medium high, stirring constantly.
Sprinkle flour over mushrooms, stirrig quickly to combine. Gradually stir in water, orange juice concentrate, green onions, and bouilllon cubes. Stirring constantly, bring to a boil.
Reduce heat, add chicken, and let simmer 3-4 mintues. Cool and freeze.
To serve, thaw chicken mixture, and cook rice according to package directions. Heat chicken mixture through in a suacepan until bubbly, stir in orange segments, and heat through. Combine with cooked rice and serve.
Makes 4 servings |