So now I am making Orange Chicken with Carrots and Chickpeas from that same 1991 Woman’s Day magazine. The food editor, this time, left out the carrots from the ingredient list! And since the liquids make this dish quite soup-y I am cutting down on the amount of chicken broth.
- 3 chicken breasts
- 2 tablespoons panko breadcrumbs
- 2 tablespoons oil
Sprinkle breadcrumbs on the chicken, both sides. Cook in hot skillet with the oil for 6-8 minutes.
- 1 cup canned chickpeas; I used the leftovers from when I skillet-roasted a can of these with Middle Eastern spices. (great on top of salads!)
- 1 cup shredded carrots; these are from one of those packages from the produce department; it’s all I had in the house.
- 1 cup frozen peas; my addition; I plan to add more vegetables to everything we eat.
The liquids and seasonings:
- 1 cup chicken broth; this is a decrease from the 3 1/4 cups called for.
- 1 sprig fresh rosemary, leaves removed and minced roughly
- salt and pepper; a dash of each
When the chicken have cooked for those few minutes add the vegetables to the skillet along with the liquid and seasonings. Cover and simmer for 30 minutes.
The finishing touches:
- 3/4 cup orange juice whisked with 1/2 tablespoon cornstarch (original recipe called for one cup)
- 1/2 can of mandarin oranges; again this is my addition
Remove chicken and vegetables from pan. Add the orange juice to the pan and bring to boiling. This will thicken into a sauce. I added the chicken and vegetables back to the pan along with the mandarin oranges. And kept this warm until Hubby came home from work. (I’ve been home from work for at least an hour; he has a longer commute.)
This will serve as many people as chicken breasts used.