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Spicy Orange Sauce:
1 cup orange juice
1/2 cup light brown sugar
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon minced parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme
1 tablespoon rice vinegar
20 ounces breaded chicken fingers, baked (approx. 12 strips)
Almond Rice Pilaf:
2 1/4 cups chicken broth
3 tablespoons salted butter
1 cup uncooked converted rice
1/8 teaspoons salt
1/3 cup sliced or slivered almonds
1/4 cup diced celery
1/4 cup diced onion
1 teaspoon dried parsley
1 1/2 cups broccoli florets
1 cup sliced red bell pepper
1 cup sliced mushrooms
3/4 cup sugar snap peas
1/4 cup shredded carrot
1/2 cup crispy chow mein noodles
1/4 cup sliced or slivered almonds
1. Make the spicy orange sauce by combining all
ingredients except vinegar in a medium saucepan. Simmer
over medium/low heat for 15 minutes. Remove from heat and
add vinegar.
2. Cook chicken according to package directions. Keep warm.
3. Heat chicken broth in microwave for 3 to 4 minutes on
high, until it bubbles. Melt 2 tablespoons butter in a
medium saucepan over medium heat. Add rice and saute 2 to
4 minutes, until it begins to turn light brown. Add broth
and salt. Cover, reduce heat to low, and simmer 20
minutes. Melt remaining butter in a medium skillet over
medium heat, add almonds and saute another couple of
minutes until onion is translucent. Stir this mixture add
parsley into rice and cover.
4. Cook the broccoli, red pepper, mushrooms, sugar snap
peas, and carrot in a steamer basket over simmering water
in a covered saucepan for 10 minutes, until the broccoli
is tender.
5. Divide pilaf into 2 to 4 bowls. Spoon veggies over
rice. Cut chicken fingers in half and toss with sauce.
Spoon chicken and sauce over veggies, top with noodles and
almonds, and serve.
Makes 2 to 4 servings.
Source: More Super Secret Restaruant Recipes by Todd Wilbur (Plume, Penguin Group, 2007)
1 cup orange juice
1/2 cup light brown sugar
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon minced parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme
1 tablespoon rice vinegar
20 ounces breaded chicken fingers, baked (approx. 12 strips)
Almond Rice Pilaf:
2 1/4 cups chicken broth
3 tablespoons salted butter
1 cup uncooked converted rice
1/8 teaspoons salt
1/3 cup sliced or slivered almonds
1/4 cup diced celery
1/4 cup diced onion
1 teaspoon dried parsley
1 1/2 cups broccoli florets
1 cup sliced red bell pepper
1 cup sliced mushrooms
3/4 cup sugar snap peas
1/4 cup shredded carrot
1/2 cup crispy chow mein noodles
1/4 cup sliced or slivered almonds
1. Make the spicy orange sauce by combining all
ingredients except vinegar in a medium saucepan. Simmer
over medium/low heat for 15 minutes. Remove from heat and
add vinegar.
2. Cook chicken according to package directions. Keep warm.
3. Heat chicken broth in microwave for 3 to 4 minutes on
high, until it bubbles. Melt 2 tablespoons butter in a
medium saucepan over medium heat. Add rice and saute 2 to
4 minutes, until it begins to turn light brown. Add broth
and salt. Cover, reduce heat to low, and simmer 20
minutes. Melt remaining butter in a medium skillet over
medium heat, add almonds and saute another couple of
minutes until onion is translucent. Stir this mixture add
parsley into rice and cover.
4. Cook the broccoli, red pepper, mushrooms, sugar snap
peas, and carrot in a steamer basket over simmering water
in a covered saucepan for 10 minutes, until the broccoli
is tender.
5. Divide pilaf into 2 to 4 bowls. Spoon veggies over
rice. Cut chicken fingers in half and toss with sauce.
Spoon chicken and sauce over veggies, top with noodles and
almonds, and serve.
Makes 2 to 4 servings.
Source: More Super Secret Restaruant Recipes by Todd Wilbur (Plume, Penguin Group, 2007)