1 tbsp canola oil
4 skinless, boneless chicken breast halves
2 garlic cloves, minced
1/4 cup orange juice
1 tbsp brown sugar
3/4 cup picante sauce
3 cups cooked brown rice or long grain rice
Heat the canola oil in a nonstick skillet over medium-high heat; add the chicken and cook 10 minutes or until browned on both sides. Remove chicken from skillet and keep warm.
Reduce the heat under skillet to medium, add the garlic and cook, stirring for about a minute. Add the orange juice, brown sugar, and picante sauce. Heat mixture to a boil and return the chicken to the skillet. Cook over low heat for 5 minutes.
Serve the chicken and sauce with the hot cooked rice.
2 garlic cloves, minced
1/4 cup orange juice
1 tbsp brown sugar
3/4 cup picante sauce
3 cups cooked brown rice or long grain rice
Heat the canola oil in a nonstick skillet over medium-high heat; add the chicken and cook 10 minutes or until browned on both sides. Remove chicken from skillet and keep warm.
Reduce the heat under skillet to medium, add the garlic and cook, stirring for about a minute. Add the orange juice, brown sugar, and picante sauce. Heat mixture to a boil and return the chicken to the skillet. Cook over low heat for 5 minutes.
Serve the chicken and sauce with the hot cooked rice.
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