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August 2, 2011
Glazed Chicken & Rice
Poultry Classics
Prep time:
10 minutescooking time:
15 minutes“This is one of the lighter meals Grandma served in warmer weather.”
Ingredients
Serves 4
- 1 cup instant white rice
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound chicken tenders
- 1 tablespoon vegetable oil
- 3 stalks celery, thinly sliced
- 2 carrots, thinly sliced
- 1 cup apple juice
- 1 chicken bouillon cube
Directions
1
Cook rice according to the directions on package.
2
Mix dill, parsley, salt and black pepper in medium bowl. Add chicken tenders; toss to coat well.
3
Heat oil in nonstick skillet over medium heat. Add the chicken, celery slices and carrot slices; cook, stirring constantly, until the chicken is tender, about 5 minutes.
4
Stir in apple juice and bouillon cube. Cook and stir over high heat until liquid has thickened and reduced to about 2 tablespoons and chicken is no longer pink in center, about 10 minutes. Serve over rice. Garnish with fresh sage leaves, if desired.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
Grandma and Grandpa enjoyed Chinese food, so sometimes Grandma switched a few of the ingredients in this dish to give it an Asian flavor. She left out the dill and parsley and seasoned the chicken tenders with salt, pepper, garlic powder and ground ginger. She also replaced the apple juice with 1/4 cup soy sauce and 3/4 cup water. And if she had some cashews on hand, she chopped them to sprinkle over the top of the finished stir fry.
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