Preheat oven to 400 degrees. Place chicken strips in a single layer on a baking sheet. Bake 10 minutes; turn over. Cook an additional 5 to 10 minutes or until hot and crispy. Remove from oven and cool completely. Chop chicken into bite-sized pieces.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Dinner for 1? No problem! Cook a delicious orange chicken bowl at home using Hy-Vee chicken strips and Culinary Tours orange sauce—yum!
Servings and Ingredients
Ingredients
Serves 1
| Quantity | Ingredient | Add |
|---|---|---|
| 3 Hy-Vee fully-cooked frozen crispy chicken strips | ||
| 2 c. water | ||
| 1 c. Hy-Vee long grain brown rice | ||
| 1 tbsp. Gustare Vita olive oil | ||
| ¼ c. red bell pepper, seeded and cut into strips, sauteed | ||
| 1 oz. Culinary Tours orange sauce, for serving | ||
| Orange, cut into wedges, for garnish |
Things To Grab
- Baking sheet
- Medium saucepan
- Small skillet
- Serving bowl
Directions
Meanwhile, prepare the rice and bell peppers: Combine rice and water in a medium saucepan. Bring to a boil; reduce heat to low and cover. Simmer 45 minutes or until water is absorbed. Remove from heat. Let stand 5 minutes; fluff with fork. Heat olive oil in a large skillet over medium heat. Add bell pepper strips. Saute 3 to 5 minutes or until crisp-tender; remove from heat.
To serve, pour rice into a bowl. Top with chicken strips and sauteed red pepper. Serve with orange sauce and garnish with fresh orange wedges, if desired.
Recipe Source:
From the week of June 19, 2021