Chicken Strips With Rice, Oranges And Dried Cherries

By Marian Burros

Published May 6, 1997

Total Time
30 minutes
Rating
4(38)
Comments
Read comments

Featured in: Chicken Strips: Quick, Hot And Tart

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:2 servings

  • ½ cup long-grain rice

  • 8 ounces skinless boneless chicken breasts

  • 1 ½ teaspoons lemon juice

  • 1 ½ teaspoons lime juice

  • 1 large orange

  • 1 teaspoon Dijon mustard

  • 2 teaspoons brown sugar

  • 1 teaspoon olive oil and nonstick pan spray

  • ¼ cup dried cherries

  • Freshly ground black pepper to taste

  • 2 dashes of salt

  • Sprigs cilantro, enough to yield 1 tablespoon chopped

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

69 grams carbs; 83 milligrams cholesterol; 452 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 6 grams fat; 4 grams fiber; 242 milligrams sodium; 30 grams protein; 25 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 1

    Combine the rice with 1 cup of water in a heavy-bottom pot, and bring to a boil. Reduce heat, and simmer, covered, for 17 minutes.

  2. Step 2

    Wash and dry the chicken, and cut into ½-inch-wide strips. Combine the lemon and lime juices; grate the orange rind to yield 1 teaspoon, and add to the juices with the mustard and sugar. Brush the chicken with the mixture, and set aside until it is time to cook.

  3. Step 3

    To cook, heat a small nonstick pan until it is hot. Reduce heat to medium high, lightly spray with nonstick pan spray and add the oil. Saute the chicken strips in the hot oil until they are golden on both sides.

  4. Step 4

    Peel orange and cut sections in half. When rice is cooked, add orange sections, cherries, pepper and salt.

  5. Step 5

    Wash, dry and chop the cilantro. Serve the chicken strips with the rice, sprinkled with cilantro.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

4 out of 5
38 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

There aren’t any comments yet. Be the first to leave one.
Kelly

I didn’t make the chicken but I did make the rice. I added the orange zest to the rice along with cherries and the orange segments that I cut into thirds. It was really good. It is also Low FodMap. Highly recommend.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.