Soy Citrus Chicken and Rice


Last night I was in the mood for some orange chicken, but most recipes I came across called for marinating the chicken and frying it.  I wanted something I could make right away, so I when found a simple Citrus Chicken and Rice recipe, I decided to try my own version.  It's a better option for sure since there is no breading and frying involved, and it's another one of those recipes that's just as easy a boxed skillet meal.  I am always a fan of dishes that require only one pan!


First I cut up 3 chicken breasts into cubes seasoned them with salt, pepper, and some powdered garlic.  I cooked the pieces until browned and cooked throughout.


I removed the chicken from the skillet and set it aside on a dish, then added rice, water, chicken bouillon, orange juice, soy sauce, chopped onion, garlic, and parsley and brought the mixture to a boil.  I lowered the heat and covered the pan with a lid.


Ten minutes later, I added the chicken back and covered the skillet again.


I let the mixture simmer for 10 more minutes, until the rice had absorbed most of the liquid.


The finished product smelled so good and tasted like chicken fried rice.  I could see green pepper and mushroom going perfectly with this, and maybe even some cooked egg.  The orange flavor was very subtle so I may add a bit more orange juice or some orange bits next time; I think it was slightly covered up by the soy sauce.  I loved cooking the rice right in the sauce--it soaked up all the flavor and made the recipe super easy.  This a great chicken and rice skillet meal and my husband dug right in when he got home!

Soy Citrus Chicken Recipe

3 chicken breasts
1/2 teaspoon powdered garlic
1 teaspoon salt
1 teaspoon pepper
1 cup uncooked white long grain rice
2 cups water
1 chicken bouillon cube
1/2 cup chopped onion
1 teaspoon minced garlic
1/2 cup orange juice
1/4 cup soy sauce
1 teaspoon dried parsley

Cut chicken into 1 inch size cubes and toss in salt, pepper, and garlic powder.  Place in a large skillet and cook until all sides are browned and chicken is cooked throughout.  Remove from pan and set aside.  Combine rice, water, chicken bouillon, orange juice, soy sauce, garlic, onion, and parsley in the large skillet and heat to a boil.  Lower heat and simmer for 10 minutes, stirring occasionally to prevent sticking.  Add chicken back to the pan and stir.  Cook for 10 minutes longer until the rice has absorbed most of the moisture.




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