This tasty recipe for Hot 'n' Sour
Chicken on Saffron Rice was submitted by Harry Lynch, Summersville,
WV.
Hot
'n' Sour Chicken on Saffron Rice
- 4 boneless, skinless chicken
breast halves
2 tablespoons commercial Cajun seasoning
1 tablespoon butter
1 tablespoon olive oil
Sweet and Sour Sauce (recipe follows)
2 cups cooked saffron rice, prepared according to package directions
- Sprinkle each chicken
breast half with Cajun seasoning.
- In large nonstick frypan,
place butter and olive oil and heat over medium temperature.
Add chicken and sauté, turning, about 12 minutes or until
chicken is golden brown and fork can be inserted with ease. Remove
chicken from frypan and cut into 1/2-inch strips.
- To serve, place rice on
plate, top with chicken strips and serve with Sweet and Sour
Sauce.
Makes 4 servings.
Sweet and Sour Sauce: In small saucepan, mix together
3/4 cup orange juice, 2 tablespoons lemon juice, 1 tablespoon
sugar, 1/2 teaspoon allspice and 1/2 teaspoon oriental sesame
oil. Bring to a boil over medium heat. In small bowl, mix until
smooth, 1 tablespoon cornstarch and 2 tablespoons water. Add
to saucepan and cook until mixture has slightly thickened. Serve
warm.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
