CHINESE – STYLE OVEN FRIED SESAME CHICKEN WITH BROCCOLI – CARROTS – GREEN ONIONS IN ORANGE SAUCE / WHITE RICE

Reposted from 2015.   At the time it was the most popular post from this blog—more views and more “likes” than any other. . .

For 4:

–4 chicken tenderloins or breast strips

–orange sauce (I used Panda Express bottled sauce)

–broccoli (one-half stalk, florets only)

–miniature carrots (a dozen)

–green onions (2 stalks)

–plain breadcrumbs (boxed)

–toasted sesame seeds (bottled)

–salt and pepper

–olive oil

–white rice (instant, boxed)

 

1 – Place chicken in a plastic bag, adding olive oil, salt, and pepper.  Coat.  Add one-third cup of breadcrumbs to the chicken.  Shake well.  Place the chicken in a covered baking dish.  Pour orange sauce over the whole.  Sprinkle with sesame seeds.  Set aside.

2 – Measure 1 cup of white rice into a large, wide-mouthed, covered baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a few drops of olive oil.  Microwave on high for 3 minutes.  Let sit for at least 5 minutes.

3 – Cut florets from the broccoli, in bite-sized pieces.  Slice the green onions in one-half inch pieces.  Add broccoli, green onions, and carrots (uncut) to a covered baking dish.  Season with salt, pepper, and olive oil.  Pour a generous amount of orange sauce over the whole.  Microwave on high for 5 minutes. 

4 – Microwave the chicken for 5 minutes.  When finished, cut the chicken into bite-sized pieces.  Add the chicken to the vegetables, and stir well.  Add more sesame seeds on top.

5 – Serve the dinner hot.

–recipes original.

ORANGE CHICKEN WITH ORANGE ZEST & GREEN ONIONS IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–orange zest (orange peel, bottled, 1 teaspoon)

–green onions (2 stalks, chopped)

–orange marmalade (3 tablespoons, bottled)

–white wine (one-quarter cup)

–salt and pepper

–olive oil

1 – Place the marmalade and white wine in a covered baking dish with a few drops of olive oil.  Microwave on high for 2 minutes.  Stir well.  Then place the chicken in the sauce.  Season with salt, pepper, and orange zest.  Sprinkle the green onions on top.  Finish with a few drops of olive oil.

2 – Microwave the chicken for 8 and one-half minutes on high.

3 – Serve the chicken and sauce hot.

–recipe original.

ORANGE CHICKEN ROLLED IN GARLIC – HERB BREADCRUMBS – TOPPED WITH GREEN ONIONS & IN A MARMALADE – WHITE WINE SAUCE

–6 chicken tenderloins or breast strips

–garlic – herb breadcrumbs

–green onions (2 stalks, chopped fine)

–orange marmalade (half a jar)

–white wine

–salt and pepper

–olive oil

1 – Place the chicken in a plastic bag.  Season with salt, pepper, and olive oil.  Pour in garlic – herb breadcrumbs.  Shake well.  Place in a covered baking dish.

2 – In a small mixing bowl, place one-half jar of orange marmalade.  Add a small amount of white wine (sauce will be thinner after cooking).  Stir well.  Spoon the orange sauce over the chicken.

3 – Chop 2 stalks of green onions, and sprinkle over the chicken.  Add a few additional drops of olive oil if desired.

4 – Microwave on high for 8 and one-half minutes.

5 – Serve the chicken and sauce hot, atop rice or quinoa.

–recipe original.

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.