Orange Rice with Chicken
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chicken tenders
|
*
|
| 2 | tablespoons |
margarine
|
|
| 1 | cup |
mandarin oranges
drained |
*
|
| ¼ | cup |
almonds
sliced |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | cup |
celery
chopped |
|
| 2 | cups |
rice, cooked
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chicken tenders
|
*
|
| 3E+1 | ml |
margarine
|
|
| 237 | ml |
mandarin oranges
drained |
*
|
| 59 | ml |
almonds
sliced |
|
| 3E+1 | ml |
vegetable oil
|
|
| 118 | ml |
celery
chopped |
|
| 473 | ml |
rice, cooked
|
|
Directions
Heat large skillet.
Add oil and chicken, sauté until tender.
Remove chicken, melt margarine in same skillet and sauté celery.
Stir in orange slices, and other ingredients.
Toss until heated.
