Orange Chicken Rice
Start by cutting the oranges in half and place them in a removable-bottom cake pan.Next, top all of them with the cooked white rice.Take the cake pan to a preheated oven at 180° C (350° F) and bake for 15 minutes.In a medium bowl, add the orange juice, the grated fresh ginger, the crushed garlic cloves, mix all the ingredients together until incorporated and set aside.In another bowl, add the chicken breasts chopped into cubes, one drizzle of olive oil, the salt, one pinch of black pepper, half of the orange juice we prepared earlier and mix until incorporated.Transfer this chicken to a skillet over medium heat and stir-fry for 3 minutes.After this indicated time, pour in the rest of the orange juice, the soy sauce, the honey, stir and let it all cook for another 5 minutes.Next, pour in the milk, stir until incorporated and add some parsley to taste.Now, unmold the rice on a nice serving plate and remove all the oranges.Place the chicken we prepared in the gaps left by the oranges.Sprinkle with black sesame seeds to taste, chopped chives to taste and the yellow and red bell peppers chopped into small cubes.Serve.
Ingredientes
- 3 Oranges
- 5 Cups of Cooked White Rice
Juice
- 2 Cups of Orange Juice
- 1 Teaspoon of Fresh Ginger
- 3 Garlic Cloves
Chicken
- 2 Chicken Breasts
- Olive Oil
- ½ Teaspoon of Salt
- 1 Pinch of Black Pepper
- 1 Tablespoon of Soy Sauce
- 1 Tablespoon of Honey
- 100ml of Milk
- Parsley to Taste
- Black Sesame Seeds to Taste
- Chives to Taste
- ½ Yellow Bell Pepper
- ½ Red Bell Pepper
Modo de Fazer
Start by cutting the oranges in half and place them in a removable-bottom cake pan.
Next, top all of them with the cooked white rice.
Take the cake pan to a preheated oven at 180° C (350° F) and bake for 15 minutes.
In a medium bowl, add the orange juice, the grated fresh ginger, the crushed garlic cloves, mix all the ingredients together until incorporated and set aside.
In another bowl, add the chicken breasts chopped into cubes, one drizzle of olive oil, the salt, one pinch of black pepper, half of the orange juice we prepared earlier and mix until incorporated.
Transfer this chicken to a skillet over medium heat and stir-fry for 3 minutes.
After this indicated time, pour in the rest of the orange juice, the soy sauce, the honey, stir and let it all cook for another 5 minutes.
Next, pour in the milk, stir until incorporated and add some parsley to taste.
Now, unmold the rice on a nice serving plate and remove all the oranges.
Place the chicken we prepared in the gaps left by the oranges.
Sprinkle with black sesame seeds to taste, chopped chives to taste and the yellow and red bell peppers chopped into small cubes.
Serve.
