Chicken and Vegetables in Hoisin Sauce
This recipe could be an alternative use for chicken breast that you've saved when making another recipe that calls for only part of the chicken.
INGREDIENTS |SERVES 4
- 1 8.8-ounce microwaveable pouch brown or white rice
- 1 3-pound rotisserie chicken
- 1 medium red sweet pepper, seeded and cut into thin strips
- 1 small yellow onion, cut into thin wedges
- 1 clove garlic, minced
- Salt to taste
- ⅛ teaspoon freshly ground black pepper
- 2 tablespoons orange juice
- 2 tablespoons hoisin sauce
- OPTIONAL: kumquats, sliced, to taste
- OPTIONAL: green onion, sliced, to taste
- OPTIONAL: sliced almonds, toasted, to taste
Heat the rice pouch in the microwave according to package directions.
Remove and discard the skin from the chicken. Remove the breast meat; wrap and refrigerate it for a later use, such as for the Chicken Bundles. Remove the remaining meat from the bones and shred it.
Add the sweet pepper, onion, garlic, salt, pepper, orange juice, and hoisin sauce to a large microwave-safe bowl; stir to mix. Cover and microwave on high for 1 minute; stir and microwave at 70 percent power for 1 minute, or until the sweet pepper and onion are tender.
Stir in the cooked rice and shredded chicken; cover and microwave at 70 percent power for 2 minutes, or until the entire mixture is heated through.
Serve garnished with kumquat slices, sliced green onion, and/or toasted almonds if desired.
