Orange Walnut Chicken
|Rice||2 Cup (32 tbs) (4 Servings)|
|Frozen concentrated orange juice||6 Ounce, thawed|
|Water||3⁄4 Cup (12 tbs), divided|
|Poultry seasoning||1 Teaspoon|
|Broiler fryer chicken||4 Pound|
|Chopped green onions||1⁄4 Cup (4 tbs)|
|Walnut halves||1⁄2 Cup (8 tbs)|
Cook rice conventionally while microwaving chicken.
Combine orange juice, 1/2 cup water, poultry seasoning and salt in 2-cup measure.
Arrange chicken in 12x8-in baking dish with meatiest portions to the outside.
Pour orange sauce over chicken; cover with wax paper.
Microwave at High 15 to 20 minutes or until chicken is tender, turning less cooked portions to outside after half the cooking time.
Combine 1/4 cup water and cornstarch in 1-cup measure.
Remove chicken to serving platter.
Skim fat, if needed.
Gradually stir cornstarch mixture, green onions and walnuts into sauce.
Microwave at High 2 minutes, or until thickened, stirring after 1 minute.
Pour sauce over chicken.