Quick Orange Chicken
2 Tbsp frozen orange juice concentrate
1 Tbsp no-sugar-added orange marmalade
1 tsp Dijon mustard
1/4 tsp salt
4 skinless chicken breasts
1/2 cup fresh orange sections
2 tablespoons chopped fresh parsley
Preheat the oven to 400° F. Combine the frozen
OJ concentrate, the marmalade, salt, and mustard in a shallow baking
dish. Mix it up until the frozen concentrate is thawed. Add the
chicken, coating each side well and then arrange the chicken so
it isn't overlapping. Bake for 15 to 20 minutes or until done. Top
with the orange sections and if desired, a sprig of parsley
is always nice.
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Spicy Orange Shrimp
1 tablespoon vegetable or olive oil
2 garlic cloves, peeled
& minced
1 1/2 pounds raw shrimp,
peeled
1 cup fresh squeezed orange juice
1 to 2 teaspoons tabasco sauce (to taste)
2 teaspoons worchestershire sauce
2 teaspoons light brown sugar
1/4 teaspoon salt
1 Tbsp cornstarch, dissolved in 1 Tbsp cold water
4 cups of cooked rice
In a heavy skillet, heat up the oil. Add the garlic and cook it
for about a minute. Add the shrimp and cook about 2 minutes until
they are just barely cooked.
Now stir in the orange juice, the Worchestershire sauce, brown
sugar, and salt. Bring everything to a boil then simmer for about
2 minutes. Add teh cornstarch to thicken it up then serve over the
rice.
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