Orange Chicken and Rice Skillet
When I tried this out on Cliff, I decided to be a little romantic., so I turned out the lights and lit a couple of candles. Cliff asked if I'd forgotten to pay the light bill!!! But he did remark that supper tasted fine - even if he couldn't see what he was eating.
1 cup diced cooked chicken breast
1/2 cup sliced green onion
1/2 cup unsweetened orange juice
1/2 teaspoon dried minced garlic
1 tablespoon apricot spreadable fruit
1 cup cooked rice
2 tablespoons chopped dry roasted peanuts
In a large skilled sprayed with butter flavored cooking spray, sauté chicken and green onions for 5 minutes. Add orange juice and garlic. Mix well to combine. Continue cooking for 2 to 3 minutes. Stir in spreadable fruit. Add rice. Mix well to combine. Lower heat and simmer for 2 to 3 minutes or until heated through, stirring occasionally. For each serving, spoon about 1 cup chicken mixture on a plate and top with 1 tablespoon peanuts.
Serves 2 - Each serving equals:
HE: 2 3/4 Pr, 1 Br, 1 Fr, 1/2 Fa, 1/2 Ve
290 Calories, 6 gm Fa, 26 gm Pr, 33 gm Ca, 163 mg So, 26 mg Cl, 2 gm Fi
DIABETIC: 3 Mt, 1 St, 1 Fr, 1/2 Fa, 1/2 Ve
HINTS: 1. If you don't have leftover, purchase a chunk of cooked chicken breast from your local deli. 2. 2/3 cup uncooked instant rice usually cooks to about 1 cup.
Healthy Exchanges Newsletter, vol IX, Issue 9 - September 2000, pg 9
Joanna M Lund