Orange Chicken & Veggies on Pineapple Rice Recipe
Sometimes I really have no idea what to make for supper so I stare into the fridge until some kind of inspiration hits me. Sometimes the results aren’t good, and sometimes they’re like this dish! It was a big hit with the kids, and my husband said, “It tasted like what one of those disgusting frozen meals wants to taste like” so I’m going to take that as a compliment.
This is a very easy meal that takes next to no real effort but tastes fantastic. I’m calling it “Orange Chicken & Veggies with Pineapple Rice”. Fancy, right?
The pineapple rice sounds exotic, and while I would definitely make it with fresh pineapple some other time, this time I used a bottled VH sauce. This isn’t at all sponsored, I’m just a big fan of the taste and convenience of their sauces. The pineapple sauce comes in a jar that looks like this:
1 1/2 cups uncooked basmati rice
pinch of kosher sea salt
1/4 cup VH Pineapple sauce
1/2 tbs unsalted butter
1/4 cup coconut milk
Cook the rice as usual (with the salt added in), and once cooked, add in the coconut milk and butter till combined well. Then add the pineapple sauce. Set aside.
For the chicken and vegetables:
3 large chicken breasts, cubed ( TIP: I use bone-in, and then use the bones to make soup stock)
1 tbs virgin coconut oil
1/4 tsp salt
juice of 2 oranges
1/2 cup frozen peas
1/2 cup frozen corn
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
1/4 cup chopped cremini mushrooms
1 tbs corn starch
1/4 cup water
Heat the coconut oil in a large skillet or wok over medium heat.
Add cubed chicken breast and sprinkle with salt.
Cook chicken until browned.
Add the fresh orange juice and simmer for about 10 minutes.
Add in the corn, peas, peppers and mushrooms and simmer for another 10 minutes.
Once the vegetables are gently cooked, add the corn starch to thicken your sauce. Use the 1/4 cup of water to adjust the sauce to whatever consistency you prefer.
Serve over the pineapple rice.