Imperial Orange Chicken
Harvest Foods
24 ounces Tasty Wok All
Natural Chicken
9 ounces Tasty Wok All
Natural Orange Sauce
1/2 cup red bell pepper
cut in 1-inch squares
1/2 cup yellow bell
pepper cut in
1-inch squares
1/2 cup green bell
pepper cut in
1-inch squares
1/2 cup yellow onion cut
in 1-inch squares
3/4 teaspoon chopped
green onion
Sesame seeds
Chili oil (optional)
Cooked rice, for serving
Prepare chicken according to package directions.
Set aside.
Thaw orange sauce under warm water. Set aside.
Blanch bell peppers and onions in boiling water for
10 seconds, remove and put into iced water to chill.
Drain and set aside.
Heat the orange sauce in a skillet over medium-high
heat. Add the chicken and stir for 1 minute. Add all
blanched vegetables and stir for an additional minute.
Transfer to a serving plate. Sprinkle with green
onions and sesame seeds.
For additional heat, add chili oil to the finished dish.
Serve with rice. Makes 8 servings.
Variation: After cooking in the skillet, thread the
chicken and vegetables on skewers.
Quick
Easy
Southeast Asian Glazed Chicken
Breasts with Green Papaya Salad
Kirkland Signature/ Tyson
4 Kirkland Signature
boneless, skinless
chicken breasts
1 lemongrass stalk, crushed
1 2-inch piece of fresh
ginger, peeled and sliced
3 garlic cloves, thinly sliced
2 fresh basil leaves
Pierce holes in chicken with a fork. Place chicken in
a large resealable bag. Add lemongrass, ginger,
garlic, basil and chicken stock. Refrigerate for at least
3 hours or overnight.
To prepare the salad, combine all ingredients in a
bowl. Refrigerate for at least 30 minutes.
Preheat oven to 375°F.
1 1/2 cups chicken stock
Salt and pepper
Peanut oil
6 ounces Thai sweet
chili sauce
Remove chicken breasts from the marinade. Season
to taste with salt and pepper. In a well-oiled skillet
over medium-high heat, sear chicken 1-2 minutes
per side.
GREEN PAPAYA SALAD
1 medium green papaya
(about 1 1/2 pounds),
julienned (see note)
Transfer to an ovenproof pan. Spread chili sauce over
the chicken and place in the oven. Cook until the
internal temperature is 165°F at the thickest point,
about 15-20 minutes.
1 large carrot, julienned
1 tablespoon grated
fresh ginger
Serve with Green Papaya Salad. Makes 4 servings.
Note: The unripe, green papaya gives this recipe a
distinct, zesty taste.
2 garlic cloves, minced
2 mint sprigs, chopped
10 fresh cilantro sprigs,
leaves only
Juice of 2 limes
3 tablespoons fish sauce
(optional)
1/4 cup sugar
5 tablespoons rice
wine vinegar
