The counter lineup had the ingredients he thought would be tasty and satisfying after a long day of studying and testing. And boy it was a hit! This will most likely be showing up on our weekly menus in the future.
If you want a faster and healthier alternative to takeout, here's your dish.
E's Orange Chicken and Rice
makes 4 servings
1 purple onion, small dice
1 small red pepper, small dice
1 can black beans, rinsed and drained
3 cups minute brown rice
6 chicken tenderloins, frozen
handful of asparagus spheres
1/4 cup soy sauce
1/4 cup orange marmalade
sriracha chili sauce to taste
In large sauce pan, cook minute rice according to package instructions.
Preheat grill pan (or non-stick skillet) to medium heat. Place chicken tenderloins on heated pan and season with salt, pepper, and favorite spices (I used a Pensey's poultry blend). Flip tenderloins halfway during cooking to ensure cooked through.
In small bowl, make sauce by whisking together soy sauce, orange marmalade, and sriracha for spice.
When chicken is cooked, let rest on cutting board. Place onions, peppers, and asparagus on grill pan and cook until tender but still crunchy about 3-5 minutes.
Cut chicken into small dice and pour sauce over chicken. Cut asparagus spears into thirds, or bite-sized pieces.
