Monday, March 19, 2012

Orange Chicken with Cilantro Rice

I saw this recipe and thought it looked wonderful.  The recipe called for chicken, I tried it with pork chops.  When I asked for feedback, I got - that's awesome, oh that is good, wonderful, and I loved it - do you have more.  I think it is another hit. 

Orange Chicken with Cilantro Rice


•1 tsp chile powder
•1/2 tsp ground cumin
•1/2 tsp sea salt, divided
•1 tsp olive oil
•4 boneless, skinless chicken breasts (about 1 lb), rinsed and patted dry, pounded 1/2-inch thick - I used pork loin chops
•Juice 1 medium navel orange (1/3 cup orange juice)
•2 tbsp pure maple syrup
•1 tsp orange zest
•2 cups cooked brown rice
•1/4 packed cup chopped cilantro leaves (I did not have - so I omitted)


1.In a small bowl, combine chile powder, cumin and 1/4 tsp salt. Heat oil in a large nonstick skillet to medium-high. Tilt skillet to coat bottom lightly. Season both sides of chicken with chile-cumin mixture and cook for 3 minutes per side or until no longer pink in center. Remove from skillet and set aside.

2.Add orange juice and maple syrup to juice in skillet and bits left in skillet and cook for 1 minute to thicken slightly (until it measures 1/4 cup liquid), stirring constantly. Remove from heat, stir in orange zest. Add chicken back to skillet, return to heat and cook for 1 minute on medium-high, turning constantly.

3.In a medium bowl, combine rice, cilantro and remaining 1/4 tsp salt. Serve chicken over rice and spoon any excess glaze over top chicken pieces.
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