Hot 'n' Sour Chicken on Saffron Rice
This terrific recipe for Hot 'n' Sour Chicken on Saffron Rice was submitted by Harry Lynch of Summersville, West Virginia.
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 skillet, 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 skillet 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.