Wednesday, November 10, 2010

Sweet and Sticky Orange Chicken (two meals)

Each Meal Serves 4

2 large navel oranges
1/2 cup KRAFT Asian Toasted Sesame Dressing (or something similar)
1/4 cup soy sauce (or lite soy sauce)
1/4 cup sugar
1 teaspoon crushed red pepper
2 pounds boneless, skinless chicken breasts, cubed
2 tablespoon fresh ginger root, minced
2 large red pepper, cut into bite sized pieces

1.  Grate 2 teaspoons zest from orange.  Use small sharp knife to cut remaining peel and white pith from orange; cut orange into bite-size pieces.  Mix zest, dressing, soy sauce, sugar and crushed pepper together in small bowl.

2.  Cook chicken in nonstick skillet on high heat for 5-6 minutes or until done, stirring frequently.  Add ginger and garlic; cook and stir on medium heat 2 minutes.  Add red peppers; cook 2 minutes or until crisp-tender, stirring frequently.  Transfer to bowl; cover to keep warm.

3.  Add dressing mixture to skillet; cook and stir for 1 to 2 minutes or until thickened, stirring constantly.  Add chicken mixture; cook and stir 2 minutes or until heated through.  Stir in oranges.  Serve half over hot rice.

4.  Cool the other half.  Place into a labeled gallon freezer bag and freeze for up to 3 months.

TO USE FROZEN CHICKEN:  Defrost chicken in the refrigerator overnight.  Reheat in a saucepan.  Serve over hot rice.

Recipe taken and modified from

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