Mandarin Orange Chicken - OAMC

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

1. Saute mushrooms in oil over high head, stirring constantly.
2. Sprinkle flour over mushrooms, stirring quickly to combine.
3. Gradually stir in water, orange juice concentrate, green onions, and bouillon cubes.
4. Bring to a boil, stirring constantly.
5. Reduce heat, add chicken, and simmer 3 to 4 minutes. Cool and freeze in a 4-cup container.
6. To prepare, thaw chicken mixture and cook rice according to package directions.
7. Heat chicken mixture in a saucepan until bubbly; stir in drained mandarin oranges and heat through.
8. Serve over hot cooked rice.
9. Suggested sides: apple spinach salad.