I made this tonight for my beautiful niece, Rachel, and her beau. Served with Orchid Lime Salad (from Whitewater Cooks), white rice, and edamame beans, this was a simple yet delicious dinner. We served a riesling, which lent itself fairly well to the orange juice in the sauce.
Serves six; prep time 15 minutes; cooking time; 25-30 minutes
To prepare:
Serves six; prep time 15 minutes; cooking time; 25-30 minutes
- 6 chicken breasts (easily adaptable; one per person)
- 4 tbsp vegetable oil
- 1 onion, diced
- Ultimate Asian Sauce with one cup orange juice added
To prepare:
- Use a large frying pan with a tight-fitting lid for this dish
- Place the frying pan on high heat and add the vegetable oil (enough to lightly cover the bottom)
- Heat the oil and then add the chicken. Brown (about 5 minutes per side). Watch that the oil doesn't get too hot. You want to seal in the flavour but not cook the chicken through.
- Remove the chicken and reduce heat to medium. Add the onion and stir around in the oil for a minute. Add the "Ultimate Asian Sauce" (give it another shake first. Bring to a simmer.
- Place the chicken in the juice, cover, and cook for 10 minutes. Flip and cook for 5-10 more minutes.
- Serve on rice; cover with extra sauce.