Wok's For Dinner: Chicken & Rice L'Orange

I found my inspiration for this meal from the Comet Rice Simple Recipes recipe booklet that showed up in my mailbox a few months ago. The original recipe says to use orange marmalade. Since no one in my family likes marmalade, there was no way that I was going to buy it just for this meal. But still, the recipe sounded good, and the picture that was included made my mouth water. I figured it was worth tweaking the recipe around and trying it out.

Chicken & Rice L'Orange

Ingredients:
2-3 Tbsp olive oil
3-4 boneless, skinless chicken breasts, cut into 1-2" chunks
1/4 cup apple jelly
juice of one orange
1/2 cup Italian dressing
1 tsp salt
2 green onions, sliced
1/4 cup sliced almonds
2 cups cook rice

Directions:
Heat olive oil in skillet over medium-high heat. Add chicken, orange juice, Italian dressing, apple jelly and salt; saute' chicken 10-15 minutes, stirring frequently, until chicken is cooked through. Remove chicken and stir green onions into skillet. Cook green onions for 2-3 minutes, then add to chicken. Mean while, toast almons under broiler in a single layer on a baking sheet for 1-2 minutes (keep a close eye on the almonds so they don't burn!). Serve toated almons and chicken over cooked rice.

If freezing: Prepare chicken as directed; freeze in a freezer bag. Thaw 24 hours in refrigerator. Heat in microwave or saucepan on the stove, toast almonds in broiler and serve both over cooked rice.

Loved it, loved it, loved it! The flavor was a perfect blend of sweet and tangy, no overpowering orange flavor (which made hubs happy and he loved this meal as well!). I can see myself making this particular recipe again.