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  • Chicken and Rice with an Asian Flare

    1 vote
    Chicken and Rice with an Asian Flare
    Servings: 3
    by Kyra Martin
    119 recipes
    		 >
    Citrusy and delicious!

    Ingredients

    • 1/3 c water
    • 1/4 c brown sugar
    • 2 T orange juice (I used fresh squeezed)
    • 2 T ketchup
    • 2 T low salt soy sauce
    • 1 T vinegar
    • 2 T minced garlic
    • 1/2 tsp red pepper flake (turns out this is exactly how much comes in the little packs from Dominos, so don't throw those away)
    • 1 tsp orange zest
    • pinch allspice
    • 2 chicken breasts, thawed and cubed
    • 1 c brown rice
    • 1 1/2 c water
    • green onion for garnish

    Directions

    1. Boil the water and add rice. Cook on low for about 45 minutes until done.
    2. Mix all the ingredients up to all spice together in a bowl. Set aside
    3. Cook the chicken in a hot skillet with olive oil until almost cooked through.
    4. Add in the sauce and allow to simmer and reduce. If further thickening is needed make a cornstarch slurry ( 1 part cornstarch to 2 parts water approx.) and mix in. Cook until the sauce is no longer milky.
    5. Serve over rice with a garnish of green onions for crunch.

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