Orange chicken
334cal, 34p, 31c, 8f (per meal)
1 1/4 lbs (560g)
1 tbsp (15mL)
1 medium (2-1/2" dia) (110g)
1 cup(s) (mL)
1 1/2 cup (360mL)
1 tsp (2g)
1 clove(s) (3g)
2 dash (1g)
1/2 cup (93g)
1
Heat the oil in a pot over medium heat. Add the chicken and onion and cook for about 5 minutes, until the chicken is browned but not fully cooked and the onion is softened.
2
Add the garlic and cook for 1 minute longer.
3
Stir in the vegetable broth, orange juice, curry powder, cinnamon, and a pinch of salt. Reduce the heat to low and simmer uncovered for 5-10 minutes.
4
Add the rice, cover, and cook for 15-20 minutes, or until the rice is tender and the chicken is fully cooked. Add a little more water if necessary.
5
Season to taste with salt and pepper and serve.