Crispie Orange Chicken Rice Pilaf Salad |
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Prep Time: 30 Minutes Cook Time: 45 Minutes |
Ready In: 75 Minutes Servings: 4 |
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This salad is a meal by itself..I had something similar at a restuarant, went home and came up with this.Wonderful mixture of sweet and sour,crisp and crunchy with a little hot...It's now a family favorite...ENJOY!!! Ingredients:
4 chicken breasts, cut into 1-inch pieces |
2 eggs, beaten |
2 tablespoons oil |
1 cup cornstarch |
1/2 cup flour |
1 1/2 teaspoons salt |
1 1/2 teaspoons black pepper |
oil (for frying) |
3/4 cup orange marmalade, heated to a syrup |
1/4 cup orzo pasta, browned |
1/8 cup olive oil |
1/4 cup finely chopped onion, sauted |
1/4 cup finely chopped celery, sauted |
3/4 cup long grain rice |
1/2 cup minute rice |
3 tablespoons chicken bouillon, base |
3/4 teaspoon red pepper flakes |
3 cups boiling water |
2 -3 tablespoons honey |
4 tablespoons shredded carrots |
20 broccoli, small florets |
20 green beans |
1 red pepper, cut into 1/4-inch strips |
24 snow pea pods |
4 tablespoons slivered almonds, toasted |
4 tablespoons chinese noodles |
Directions:
1. Rice Pilaf:.
2. Brown Orzo in skillet with 1/8 c olive oil.Saute onions and celery.Mix with rice,bouillion,red pepper flakes,water and honey in a casserole dish.
3. Bake 350 degrees covered for 30-40 minutes.While the pilaf is cooking,fry the chicken in oil 375 degrees for 3-4 minutes till golden brown.
4. Cut chicken into 1 pieces.Beat 2 eggs,mix in 2 tblsp oil.Dip chicken in egg mixture and coat with mixture of 1c cornstarch and 1/2 c flour, salt and pepper.When golden brown,drain on paper towels.Keep warm in oven,till time to assemble salad(When short on time-I have substituted with banquet popcorn chicken pieces).
5. Steam vegetables (tender crisp)or microwave 3-4 minutes.
6. Assemble salad 4 salad bowls.
7. Add to each.
8. Divide rice pilaf between 4 bowls - Top off with tender crisp vegetables 5 broccoli florets,3-4 strips of red pepper,5 green beans,snapped in half,6 snow pea pods,1 tblsp toasted almonds(optional)1 tblsp shredded carrots.Top off with 1 tblsp chinese noodles.
9. Dip hot chicken pieces into 3/4 cup warmed orange marmalade.Place 7-8 pieces of orange chicken on top of salad. Serve while still hot - .
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