This is a super easy chicken and rice meal that is an all-in-one-skillet-method except for the rice. Light for summer, sweet, but not too sweet and much healthier than going out for chinese. I substituted orange juice for Bragg’s Hawaiian Dressing & Marinade. YUM!
Buy your snap peas, carrots and sesame already together in the pre-packaged vegetable isle if you want to be even faster! That’s what I did today! Woot!
4-5 chicken tenderloins, cooked in dash of olive oil and diced. (I don’t add salt and pepper to this because of the sweetness of the recipe, but you can if you’d like.)
1 cup – brown rice, cooked (or more, if you like a lot of rice)
1 cup- snap peas
1/3 cup- carrot sticks
1/2 cup- Bragg’s Hawaiian Dressing and Marinade
12 0unces- orange marmalade, (I used Gia Russa brand)
Sesame seeds, a few sprinkles (optional)
Almond slivers, a nice handful over top each plate once dished out (optional)
Cook your rice according to package directions, set aside and cover to keep warm
Whisk together your marmalade, and Bragg’s Hawaiian Dressing & Marinade in a bowl, set aside
Cook your chicken in a skillet with a bit of olive oil until no longer pink, (about 8 minutes in the skillet, turning until browned- and 2 minutes to warm through at the end for total 10 minutes) dice and set aside on a plate
In that same skillet, add a touch more oil and then your snap peas, carrots and sesame
Flash-fry for about 3-4 minutes, stirring. Sesame seeds will be browned.
Add your marmalade, 1/2 cup Bragg’s Hawaiian Dressing & Marinade (if you don’t have this you can use orange juice)
Add your cubed chicken back to the skillet and stir until all throughly hot and mixed well
Note: This can be simmered for a bit for a thicker consistency of you’d like, I however like mine a little runny so I can soak my rice with the mixture.)
Serve over rice
Garnish options: Orange slices, sesame seeds and slivered almonds. I chose sesame and almonds because I’m not fond of hot orange slices but they would be pretty laying around the edge for a picture.