Thursday, March 10, 2016

Sticky Orange Dijon Chicken and Rice {Meal for under $7 for a family of 7}

I promised I would share some more of my new orange recipes with you. I can't wait for you to try this Orange Dijon Chicken. Using the method I explain in this recipe, it is SUPER simple to have the chicken breaded and the entire recipe come together in less than 30 minutes. This sticky, sweet, slightly spicy, tangy sauce is heavenly! The orange-mustard combo goes perfectly over sticky white rice and was a meal my entire family gobbled up in minutes. Everyone loved this meal. We even had neighbor friends over and it was a huge hit for their family too!

*Remember to login to our website and find out where you can get all of the ingredients for this meal on sale. With the chicken being on sale this week for only $1.29/lb. here in Utah, I was able to make this entire meal for under $7 for my family of 7. Beat that Panda Express!!

Sticky Orange Dijon Chicken and Rice

6 boneless skinless chicken breasts, cut into thin strips
1 cup cornstarch
1/2 cup flour
1 tsp. salt
1 tsp. black pepper
1 tsp. garlic powder
Olive oil

Cooked rice
1/4 cup green onions, sliced (for garnish)

Orange Sauce:
Zest of 2-3 oranges
Juice of 3-4 large oranges (about 2 cups)
1/2 cup rice vinegar
Dash Siracha sauce
1 tsp. salt
2-3 Tbs. cornstarch
3/4 cup sugar (or orange marmalade jam)
1/2 cup Dijon mustard

For the chicken, trim the chicken from the excess fat. Cut the chicken into thin strips. If you are breading the chicken, place the flour, cornstarch, salt, pepper and garlic powder into a gallon ziplock bag. Shake the mixture around until the seasonings are mixed into the flour. Place the strips of chicken (half at a time) into the ziplock bag and shake until the chicken is well coated. Spray a cookie sheet with nonstick cooking spray, as well as drizzle the entire pan with olive oil (just enough for a thin coat on the bottom of the pan). Shake off the pieces of chicken and place them on the cookie sheet. Continue to do this to all of the pieces of chicken until they are all coated and placed on the pan. Turn the pieces of chicken over so that the bottom side that was in the olive oil is now on the top side of the chicken. Preheat an oven to 420 degrees and place the chicken into the oven. Bake the chicken for 12-18 minutes, depending how thick of slices you cut. Cook until the chicken is nicely golden brown (at least on the bottom) and the chicken is cooked through. If you want, you can turn the chicken over half way through cooking to help it brown. While the chicken is cooking, cook the rice over the stove or in a slow cooker.

For the orange sauce, put all of the ingredients into a sauce pan and whisk together until smooth. Turn the sauce to medium heat and let the sauce simmer on low heat until it thickens. The sauce will thicken as it cooks. If the sauce gets too thick, you can thin it out with more orange juice. Taste the sauce and adjust the seasonings as needed (more salt, more sugar, more spice, etc.) to your liking. Once the chicken is cooked, place a generous portion of the cooked rice into a bowl. Place several pieces of the cooked chicken over the rice and drizzle with the orange sauce to your liking. Garnish with the green onions.


Grandma Lou said...

Wow, this really looks dee-lish!! I'm trying it tomorrow!!!!

kathy kimball said...

Can you use regular orange juice for the juiced orange? That's probably a lot of oranges to juice for that ingredient... sounds like a yummy recipe!

Shandra said...

Oh yes! You can zest your oranges and then eat your 'real' oranges and use concentrate oranges juice for the juice. Maybe if you are using orange juice concentrate, make the juice with only 2 cans of water instead of 3. You'll want a really strong orange flavor which will need the zest, as well as the strong orange juice. I had a case of oranges so I was okay to use fresh, but yes, use store bought orange juice if you'd like ;) Thanks for the comment and question.

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