I love cooking with chicken! Brown sugar and orange flavoring make this dish an easy two pot meal. I also like that you’ve got a veggie serving built in whether you make anything to go with it or not.
Chicken is also one of my favorite meats to cook with. It’s versatile and when I watch the sale ads, I can get boneless and skinless chicken breast for 91cents a pound. To quote my dad, “You can’t beat that price with a stick!”
I am a firm believer in watching the sale ads. I see no reason to pay more for anything than I have to. And when it comes to my food budget, chicken bought on sale tastes just as good as when it’s more expensive. Actually, I take that back – chicken bought on sale tastes better because I’m not choking on the fact that I paid a higher price!
Sunshine Chicken Recipe
- 1 pound boneless, skinless chicken breast cut into strips
- 2 Tablespoons butter or margarine
- 1 teaspoon salt
- 1/8 teaspoon peppper
- 2 cups carrots sliced
- 1 medium onion sliced into rings
- 1 Tablespoon cornstarch
- 2/3 cup orange juice
- 1/3 cup orange marmalade
- 3-4 Tablespoons brown sugar
- 1 Tablespoon lemon juice
- 2 cups long-cooking rice cook according to directions on package
Saute chicken strips in butter. Sprinkle with spices and stir in carrots and onion.
In a small bowl, combine cornstarch and orange juice. Stir in lemon juice. Add to skillet and bring to a boil. Cover and simmer 10-15 minutes
Serve over cooked rice.
I admit that when I’m really in a hurry I use Minute Rice. However, if I start my rice cooking before I start preparing the rest of the ingredients it seems like the timing works out just about right. I generally serve this dish with green beans or peas. I think the addition of a green side dish looks pretty on the plate.
If you like dishes that are served over rice, you’ll want to check out Sauce Pot Meatballs. It’s our absolute favorite meatball recipe. Sunshine Chicken would be great finished off with Mandarin Orange Cake or Banana Nut Spice Cake for dessert. Both of those cakes are yummy!
I’d love for you to share this recipe to your favorite Pinterest board. But I’d love even more to connect with you through my weekly newsletter. You’ll get links to post on the blog plus links to content not on the blog. What you won’t get is a flooded inbox.