Orange Rice with Chicken

This skillet chicken and rice dinner comes together fast using pre-cooked rice and chicken tenders that saute in minutes. Mandarin orange segments, sliced almonds, and celery get tossed in at the end, keeping everything bright and fresh instead of stewed.

The mandarin oranges bring a juicy sweetness that plays off the savory chicken and nutty almonds. They’re added at the very end and just heated through so they hold their shape and burst with citrus flavor when you bite into them. Cooking them longer would turn them to mush.

Sauteing the celery in margarine after the chicken comes out of the pan gives it a chance to soften slightly while picking up the browned bits left behind. That celery adds a crunch and vegetal freshness that keeps the dish from feeling one-dimensional.

Kitchen Tips

• Saute the chicken tenders until golden on both sides. They cook quickly, so watch them closely to avoid drying out.
• Use day-old cooked rice if you have it. Cold rice stir-fries better than freshly made rice, which tends to clump and steam.
• Drain the mandarin oranges well. Excess syrup makes the rice soggy and overly sweet.
• Toast the almond slices in a dry pan before adding for a deeper, nuttier flavor and crunchier texture.

Variations

• Teriyaki orange chicken rice: Add a splash of teriyaki sauce when tossing everything together for a sweet-savory Asian-inspired twist.
• Cashew swap: Replace almonds with roasted cashews for a richer, creamier nut flavor.