In a large bowl, toss chicken strips with toasted sesame oil and white pepper. Marinate for 10-15 minutes. Keep aside. 2. In a small bowl, stir together rice vinegar ... Turn up the heat to high, add ...

Cut the chicken breasts into 1-inch ... toss in the peas, scallions, and cilantro, stir once or twice, and serve. Cat’s Note: Try different kinds of rice with this. Jasmine or basmati are ...

Lightly slash each chicken breast and then rub in the pepper mixture ... Transfer to a bowl. For the rice and peas, fry the onion in the oil and butter over a medium heat for two minutes then ...

Save time in the kitchen by 'butterflying' chicken breasts to cook quickly ... spring onions and peas and cook for one minute then add the rice and season with salt and freshly ground black ...

Cover and cook over low heat 5 min. or until done. Stir in peas. Serve with rice. Tip: For Extra Flavorful Rice: Cook rice in Swanson® Chicken Broth instead of water. No need to add salt or butter.

I suggest serving orange chicken with fluffy jasmine rice or Asian noodles and steamed or roasted vegetables, such as broccoli, asparagus, snap peas, snow peas and green beans.