Oriental Chicken with White Rice

Recipe by: SaveMore Food Stores
Serves
4
Time
50 minutes
Ingredients

For the Chicken Marinade:

  • 2 chicken breasts, cut lengthwise
  • 1 tablespoon salt, oregano, and garlic powder
  • ½ tablespoon paprika and black pepper
  • ½ cup soy sauce
  • 1 tablespoon cornstarch
  • 1 onion, sliced lengthwise
  • ½ bell pepper, sliced lengthwise
  • 1 carrot, sliced lengthwise
  • 1 cucumber, sliced lengthwise
  • 2 cups broccoli
  • 2 tablespoons chopped garlic
  • Eddy oil for frying

For the Sauce:

  • 2 cups soy sauce
  • 3 tablespoons Mia Wang chili sauce (or honey if you prefer less spice)
  • Juice of 1 lime
  • 1 tablespoon cornstarch

For White Rice:

  • 3 cups white rice
  • 6 cups water
  • 1 tablespoon Eddy oil
  • 1 tablespoon butter
Directions

For the Oriental Chicken:

  1. Mix the chicken with salt, oregano, garlic powder, paprika, black pepper, soy sauce, and cornstarch. Let it rest for 5 minutes.
  2. Heat Eddy oil in a pan and sauté the chicken until golden brown. Remove and set aside.
  3. In the same pan, add more oil if needed and sauté the onions, bell pepper, carrot, cucumber, broccoli, and garlic until slightly tender.
  4. Mix the sauce ingredients together and pour them over the chicken. Stir well.
  5. Add the chicken back into the pan and cook everything together for 2-3 minutes.

For the Rice:

  1. Rinse the rice thoroughly and drain.
  2. In a pot, bring the water to a boil.
  3. Add the rice, Eddy oil, and butter. Stir briefly.
  4. Lower the heat, cover, and simmer until the water is absorbed and the rice is fully cooked.
  5. Fluff with a fork before serving.
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