ORANGE CHICKEN IN SAUCE WITH THYME – BROCCOLI – CARROTS – ONION / WHITE RICE

–4 chicken tenderloins or breast strips

–orange sauce (Chinese; I used the brand Panda Express)

–thyme (fresh if possible)

–broccoli (half a head, florets only)

–miniature carrots (about a dozen)

–Vidalia onion (one-half, medium)

–salt and pepper

–olive oil

–plain breadcrumbs (boxed)

–white rice (instant, boxed)

1 – Break the florets off half a head of broccoli, and place in a covered baking dish.  Cut miniature carrots in small pieces, about half an inch each, and add to the dish.  Slice one-half onion, and add to the dish.  Season with salt, pepper, thyme, and olive oil.  Add one-half of the bottle of orange sauce to the dish.  Stir.  Cut apart chicken into 1-inch pieces.  Place in a plastic bag.  Season with salt, pepper, and olive.  Pour plain breadcrumbs into the bag.  Shake well.  Place the chicken in 1 layer atop the vegetables.  Season with a little more olive oil and with thyme.  Set aside.

2 – Measure two-thirds cup of white rice and place in a covered baking dish.  Add two-thirds cup of water.  Season with salt and olive oil.  Microwave on high for 2 minutes.  Let sit for at least 5 minutes, still covered.

3 – Microwave the chicken and vegetables for 9 minutes on high.  Stir well.

4 – Serve the chicken and vegetables atop the rice.

–recipes original.

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