Eat Something











{October 12, 2008}   Asian-ish Orange Chicken Burritos

Inspired from Publix’s Asian Chicken Quesadillas With Sweet Orange Brown Rice and of course the semi-recent success of the Dinner Divas Mandarin Orange Chicken spinoff success… the verdict: not bad but the brown rice didn’t hold it’s own so much for me I found it a little bland but the Hubs insists it was fine and the 6 yo said it was “the best sandwich [he] ever tasted”… so I don’t know maybe I didn’t add enough salt or then again maybe it’s just the cold… who knows…

Asian-ish Orange Chicken Burritos

inside, outside, but not upside down... HAHA, I crack myself up...

inside, outside, but not upside down... HAHA, I crack myself up...

1 c brown rice
2.5 c water
1 T butter
2 T rice vinegar
salt, 1 tsp ginger, 2 tsp garlic
1-2 cans mandarin oranges in juice, drained (3/4 c juices reserved)
1/4 c sugar
1 T dk soy sauce (or tamari)
1 c water
1 lbs bnls/skls chicken tenders (mine were frozen)
1 bag Pacifica Veggie Supreme Salad **
1 c shredded colby jack cheese
6 10 in flour tortillas

Bring rice thru garlic to a boil and simmer until rice is cooked… Mix reserved juice, sugar, soy sauce, and water & bring to a boil… add chicken tenders and poach, flipping once… remove chicken and shred while poaching liquid reduces to a sauce… Mix salad together… add the shredded chicken to the sauce and coat…

add your shredded chicken to the sauce...

add your shredded chicken to the sauce...

add the rice, then the oranges...

add the rice, then the oranges...

add your chicken...

add your chicken and sauce...

add your salad, then add your cheese...

add your salad, then add your cheese...

 

 

 

 

 

To assemble: put a bit of rice on each tortilla, top with oranges, top with chicken and sauce (or not, as this chicken was good on its own and the rice needed a boost, so this sauce might have been better mixed with the rice… *shrugs*), top with salad and top with cheese… roll up burrito style, and put seam side down in a pan with a little bit of hot oil to melt the cheese and seal shut the burrito… flip and fry the top side until a bit golden… (if you’re gonna also crisp up the sides, then start with the side that tucks under the outer flap… then move to the bottom… this will help insure a good tight seal…)

** A bit lame on the add in veggies especially the peas (which though disappointing, is apparently is no fluke but a rather common occurance), so next time I’ll do my own version of this… I’m thinking: lettuce (which I’ll probably shred) or just a bag of mixed greens, maybe 1/4-1/2 c ea: snow peas and grated carrots, 2-3 T ea: roasted soynuts and sesame seeds, 1/3-1/2 c Brianna’s Rich Poppy Seed Dressing… (but truth be known, I may revisit the bag again too… LOL)

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