Quick Glazed Mandarin Chicken
3 cups cooked rice
1/2 cup peas
1/4 cup barbecue sauce
1/4 cup orange juice, from frozen concentrate – thawed
3 boned and skinned chicken breast halves – cubed
1 tablespoon corn oil
1/4 cup water
Prepare rice and add frozen green peas towards end of cooking time.
Cook until peas and rice are tender. In medium bowl, combine barbecue
sauce and orange juice concentrate. Cube chicken and stir to coat
well. In large non-stick skillet, lightly spray pan with nonstick
vegetable spray, then add oil. Heat oil and heat 1 minute. Add
chicken and stir-fry for 4 minutes, or until chicken is no longer
pink. Remove chicken mixture and place in bowl. Add 1/4 cup water to
pan and scrape pan to remove cooked on marinade. Cook mixture until
slightly thickened, about 30 seconds. Add chicken mixture and heat
through. Serve over rice mixture.
Serves 4.