Chinese-Style Orange-Almond Chicken

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
  • Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
  • Add the shallots to the pan and cook for 5 minutes or until they have softened.
  • Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
  • Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
  • Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
  • Serve over a bed of steamed rice, topped with the almonds and orange slices.
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