SPICY ORANGE CHICKEN
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
1/2 pound boneless, skinless chicken tenders
1 cup instant rice
2 cups sliced celery
1/4 cup orange marmalade
2 to 3 tablespoons spicy Szechuan sauce
1 can (11 oz.) mandarin oranges, undrained
Preheat oven to 450 degrees F or grill to medium-high.
Center half of chicken tenders on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with celery, orange marmalade and Szechuan sauce. Using a slotted spoon, spoon oranges over
ingredients; reserve juice.
Bring up foil sides. Double fold top and one end. Through open end, pour in mandarin orange juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Stir before serving.
Servings: 2
Source: Reynolds Kitchens
2 sheets (12x18-inches each) Reynolds Wrap Everyday Heavy Duty Aluminum Foil
1/2 pound boneless, skinless chicken tenders
1 cup instant rice
2 cups sliced celery
1/4 cup orange marmalade
2 to 3 tablespoons spicy Szechuan sauce
1 can (11 oz.) mandarin oranges, undrained
Preheat oven to 450 degrees F or grill to medium-high.
Center half of chicken tenders on each sheet of Reynolds Wrap Everyday Heavy Duty Aluminum Foil. Arrange rice around chicken. Top with celery, orange marmalade and Szechuan sauce. Using a slotted spoon, spoon oranges over
ingredients; reserve juice.
Bring up foil sides. Double fold top and one end. Through open end, pour in mandarin orange juice. Double fold remaining end to seal packet, leaving room for heat circulation inside. Repeat to make two packets.
Bake 18 to 22 minutes on a cookie sheet in oven or grill 12 to 14 minutes in covered grill. Stir before serving.
Servings: 2
Source: Reynolds Kitchens
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