Prep 20 mins
Cook 20 mins
This recipe is from Once-A-Month Cooking by Mimi Wilson and Mary Beth Lagerborg. I'm adding it here so that I can plan my recipe list and shopping list for once-a-month cooking! Prep and cooking time are estimates, as I haven't made this yet.
- 1 lb chicken breast, boneless, skinless, cooked and cubed
- 1 tablespoon vegetable oil
- 2 cups fresh mushrooms, sliced
- 2 teaspoons all-purpose flour
- 1 cup water
- 0.5 (6 ounce) can frozen orange juice concentrate, thawed
- 1⁄2 cup thinly sliced green onion, bulbs
- 2 chicken bouillon cubes
- 1 (11 ounce) can mandarin oranges, drained
- 1 cup long-grain rice, uncooked
- Saute mushrooms in oil over high head, stirring constantly.
- Sprinkle flour over mushrooms, stirring quickly to combine.
- Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes.
- Bring to a boil, stirring constantly.
- Reduce heat, add chicken, and simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.
- To prepare, thaw chicken mixture and cook rice according to package directions.
- Heat chicken mixture in a saucepan until bubbly; stir in drained mandarin oranges and heat through.
- Serve over hot cooked rice.
- Suggested sides: apple spinach salad.
Since we're only a family of three, I cut the recipe in half. It was well enjoyed by all. I didn't have the mandarin oranges on hand (mix up on the grocery list), so I made it without those and used pork instead of chicken (since I don't eat chicken). The orange flavor sneaks up on you a bit, but in a delightful way. I look forward to being able to pull some out of the freezer for a delicious quick supper.