![]() Sprinkle 1/4 cup of chow mein noodles over each dish, followed by about 2 tablespoons of almonds, and serve. Spoon the chicken and sauce onto the veggies in each bowl. Pour the orange sauce over the chicken and toss. Cut each of the chicken fingers in half and slide them into a large bowl. ![]() Divide the steamed vegetables in half and spoon them over the rice. Prepare each dish by spooning 2 cups of the rice pilaf into two large bowls. Steam the broccoli, red bell pepper, mushrooms, sugar snap peas, and carrot in a steamer basket in a covered saucepan over simmering water for 10 minutes or until the broccoli is tender. If you haven't already baked your chicken fingers, now's the time to cook them following the directions on the package.Ĥ. Add almonds, celery, onion and parsley to the rice, then let it sit, covered, for 5 minutes or until the remaining liquid is absorbed.ģ. When the rice has cooked for 20 minutes, remove it from the heat. Add celery and onions and saute for another couple of minutes or until the onion begins to turn translucent. Add almonds and saute for 1 to 2 minutes or until the almonds begin to brown. As the rice cooks, melt the remaining 1 tablespoon butter in a medium skillet over medium heat. Cover the pan, reduce heat to low and simmer rice for 20 minutes. When the rice begins to brown, quickly add the hot stock and salt to the pan. As the rice is cooking, heat chicken stock on high in microwave for 3 to 4 minutes or until the stock begins to bubble. Add 1 cup uncooked converted rice and saute rice for 2 to 4 minutes in the butter or until some of the rice begins to turn light brown. Make rice pilaf by melting 2 tablespoons butter over medium heat in a medium saucepan. Remove sauce from the heat and add vinegar.Ģ. Simmer over medium/low heat for 15 minutes or until thick. Make the spicy orange sauce by combining all ingredients, except vinegar, in a medium saucepan. Source: Top Secret Restaurant Recipes 2 by Todd Wilbur.ġ. Make more of your favorite dishes from Applebee's. However, these are mongo-huge restaurant-size portions, so you'll be able to divide this recipe up into four more modest servings if you like. I used Claim Jumper brand chicken tenderloins for this recipe since one 20-ounce box was perfect for the two servings this recipe yields. Rather than going to the trouble of breading and frying the chicken from scratch, I've cut time off your prep by including frozen breaded chicken fingers that you simply bake in the oven when you're ready to assemble the dish. Simmering a secret blend of orange juice, brown sugar, marmalade, and few other ingredients will give you a sauce that's sweet, tangy, spicy and really, really freakin' good. In a dish like this, it's important to get the sauce tasting just right or the whole hack will be off. Topped with toasted almonds and crispy noodles." Served in a big bowl over almond rice pilaf and a flavorful mixture of mushrooms, broccoli, red pepper, sugar snap peas, and shredded carrots. Menu Description: "Breaded boneless chicken breast is delicately spiced and covered in a spicy-sweet orange glaze.
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