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Father’s Day is the time to show our appreciation for dad – and if you were fortunate to be born without birth defects, dad’s diet may deserve some of the credit.
This recipe for orange chicken is both filling and delicious.
reserved pineapple juice2 cups MINUTE Brown Rice, uncooked1 lb. chicken breast, cut into 1/2-inch pieces2 tbsp. all-purpose flour
Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.
1 tbsp. vegetable oil1 can (20 oz.) DOLE Pineapple Chunks, drained1 cup red bell pepper, chopped1 cup sugar snap peas
Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes.
2/3 cup KIKKOMAN Sweet and Sour Sauce1/4 cup KIKKOMAN Reduced Sodium Soy Sauce1 large orange, zested and juiced or 1/2 cup fresh orange juice1/2 tsp. crushed red chilies, optional1/4 cup toasted chopped cashewssliced green onions, optional
Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.
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