Sally's Recipe Of The Week: Orange Chicken Rice Bowls

Hey guys, once again I am doing my recipe on Mo and Sally Show Facebook Live. I have listed the recipe below. Once again I have a short cut and am using ingredients I already had on hand. Like many of you I'm trying to limit my trips to the grocery store and #StayAtHome! Take care of yourself and each other. If anyone wants to share recipe ideas I'd love to hear them.

Orange Chicken Rice Bowls:

Serves 4

Here is what you will need:

2 packages of Uncle Ben's Microwave Rice, Brown (or make your own rice)

1 TBS Sesame Oil

1 tsp olive oil

1/2 cup small chopped onion

1 pound ground chicken (can use ground turkey or pork)

1 TBS fresh grated ginger

4 cloves minced garlic

1 TBS Thai Chili Garlic Sauce (can use 1/2 tsp red pepper flakes or sriracha )

1 navel orange for 1/2 cup freshly squeezed orange juice and zest and serving slices

3 TBS reduced sodium soy sauce

1 head of broccoli, florets cut from the stems (or for another shortcut a box of frozen chopped broccoli)

salt and pepper

toasted sesame seeds for garnish - optional

sliced scallions for garnish - optional

Here is what you do:

If you are making your own rice start the process now. (Follow directions for rice from package)

Fill a pot with water and bring to a boil. When water is boiling add a generous amount of salt. Add in the broccoli florets and turn down the heat so the water doesn't boil over.  Fill a large bowl with ice and water. When the broccoli is just getting soft not mushy (2 to 3 minutes) use a spider and pull broccoli it out of the hot water and into the ice water, or drain and put broccoli into ice water. When the broccoli is completely cooled, remove from water and let strain. Another option for you is to toss the raw broccoli in olive oil and salt and pepper and roast at 350 for about 10 - 15 minutes and serve on the side of the ground chicken dish.

Zest the orange, reserving the zest in a small bowl. remove the peel from the orange and slice in half. Slice a couple of thin orange rounds for serving then squeeze the juice from the rest of the orange into a bowl or measuring cup. 

In a large nonstick pan, heat of 1 TBS sesame seed oil and 1 tsp olive oil. Add the onions and saute for 2 minutes. Add the chicken season with salt and pepper and brown it, breaking it up as you go. After the chicken is about halfway cooked add in ginger and garlic. Stir for a minute allowing the garlic and ginger to become fragrant. Then add in the chili garlic sauce, orange juice and soy sauce. Mix well and simmer until the chicken is fully cooked and the sauce has thickened. Taste and adjust seasoning as needed. Turn heat to low and cover to keep warm. 

Toast the sesame seeds in a small dry fry pan and microwave your rice.

Here is your choice for the blanched broccoli. You can chop it up and warm it with a little olive oil, salt and pepper in a large pan or you can keep in tact, warm in a large pan with a little olive oil and salt and pepper and serve on the side with your orange chicken. 

If your chopping the broccoli you are going to mix it with your cooked brown rice and add in the orange zest. Add in the zest in increments, you may not need it all. Taste and season if needed but remember there is soy sauce in the sauce with the chicken. 

Make your bowl by starting with a bed of rice and top with the chicken then sesame seeds and scallions and orange slices.

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