Roxy15
All-Conference
[SIZE=20pt]Chicken & Rice Dish:[/SIZE]
[SIZE=20pt]This is so easy to put together and beats what you can get at your local fast food place by a long shot. I always have chicken tenders in the freezer. They are my "go to" meat when I have forgotten to thaw something out for dinner. They thaw quickly and can be used hundreds of different ways. You can add some fresh deli shrimp to it also. It is something like making chili, make it your own and dump whatever you like in it.
Chicken Tenders, Cut Into Bite-Size Pieces
Cornstarch
Vegetable Oil, For Frying
***Can Season Chicken Tenders With Garlic Salt/Pepper/Amazing Taste Poultry Seasoning Or Your Favorite Seasonings
Sauce:
1 T. Vegetable Oil
1 T. Minced Garlic
1/2 Cup Orange Marmalade
1 Cup Beef Broth
1 Tsp. Soy Sauce
Red Pepper Flakes
2 Tsp. Cornstarch
Cooked White Rice Or Your Favorite Rice
Dust the chicken tender pieces with cornstarch and fry them in batches in the oil until lightly golden brown.
***Season chicken tenders before the cornstarch and after the cornstarch, if you care to or just season the cornstarch with your favorite seasonings.
Lightly sauté the garlic in the 1 T of oil, add the orange marmalade, 1/2 cup of the broth, soy sauce, and the red pepper flakes, to taste. Simmer until slightly thickened. Mix together the 2 Tsp. cornstarch and the remaining 1/2 cup beef broth. Add to the sauce mix and continue cooking for a few more minutes. The longer the sauce cooks, the thicker it gets.
***Add green chiles, jalapenos, sliced fresh mushrooms or whatever you like to the sauce, if you care to.
Place the chicken over a bed of cooked white rice and cover with sauce. The recipe makes enough sauce for about three servings.
***Be sure to make enough rice to have some left over for fried rice the next day.[/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt][/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt]This is so easy to put together and beats what you can get at your local fast food place by a long shot. I always have chicken tenders in the freezer. They are my "go to" meat when I have forgotten to thaw something out for dinner. They thaw quickly and can be used hundreds of different ways. You can add some fresh deli shrimp to it also. It is something like making chili, make it your own and dump whatever you like in it.
Chicken Tenders, Cut Into Bite-Size Pieces
Cornstarch
Vegetable Oil, For Frying
***Can Season Chicken Tenders With Garlic Salt/Pepper/Amazing Taste Poultry Seasoning Or Your Favorite Seasonings
Sauce:
1 T. Vegetable Oil
1 T. Minced Garlic
1/2 Cup Orange Marmalade
1 Cup Beef Broth
1 Tsp. Soy Sauce
Red Pepper Flakes
2 Tsp. Cornstarch
Cooked White Rice Or Your Favorite Rice
Dust the chicken tender pieces with cornstarch and fry them in batches in the oil until lightly golden brown.
***Season chicken tenders before the cornstarch and after the cornstarch, if you care to or just season the cornstarch with your favorite seasonings.
Lightly sauté the garlic in the 1 T of oil, add the orange marmalade, 1/2 cup of the broth, soy sauce, and the red pepper flakes, to taste. Simmer until slightly thickened. Mix together the 2 Tsp. cornstarch and the remaining 1/2 cup beef broth. Add to the sauce mix and continue cooking for a few more minutes. The longer the sauce cooks, the thicker it gets.
***Add green chiles, jalapenos, sliced fresh mushrooms or whatever you like to the sauce, if you care to.
Place the chicken over a bed of cooked white rice and cover with sauce. The recipe makes enough sauce for about three servings.
***Be sure to make enough rice to have some left over for fried rice the next day.[/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt][/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]
[SIZE=20pt] [/SIZE]