This is an easy and delicious meal made with chicken breasts that are topped off with a sweet sauce and served over a bed of rice. The rice is made with sautéed almonds, giving it a great crunchy texture.
Makes 6 servings
3 skinned and boned chicken breasts, halved
1/2 teaspoon sea salt
1 teaspoon paprika
1/4 teaspoon fresh ground pepper
2 tablespoons butter or margarine
3 tablespoons dry sherry
2 tablespoons brown sugar
1 1/2 tablespoons cornstarch
1 thick quarter-size piece of fresh ginger, minced
1/2 teaspoon onion powder
1 cup chicken broth
1 small can mandarin orange segments (drain; reserve syrup)
2 tablespoons soy sauce
1 cup halved seedless green grapes
Season chicken with salt, paprika, ginger, and pepper. Cook in butter in large skillet until browned, turning once. Add sherry.
Combine brown sugar, cornstarch, and onion powder. Stir in chicken broth, reserved syrup, and soy sauce; pour over chicken and cook until thickened and clear, stirring frequently. Add orange segments and grapes. Heat thoroughly. Serve over almond rice.
1/3 cup sliced almonds
1 tablespoon butter
3 cups hot cooked rice (cooked in chicken broth)
1 teaspoon soy sauce
Freshly ground pepper
Saute almonds in butter in small skillet over medium heat until golden. Stir into rice; season with pepper and soy sauce.