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Chicken l'Orange with Wild Rice

Orange Chicken with Wild Rice


  • 2 large chicken breast cut in strips

  • 4 tablespoons of butter

  • 4 tablespoons olive oil

  • 2 cup water*

  • 2 teaspoon chicken bullion base*

  • 2/3 – 1 cup orange marmalade

  • 2 teaspoons corn starch

  • 2 green onions chopped

* Water and chicken bullion base can be replaced with an equal amount of canned chicken broth


  1. In a large skillet place the olive oil and butter. When the butter is melted place the chicken strips in and cook over medium heat until lightly browned.

  2. Remove chicken to a plate.

  3. Pour the water into the buttery-oil and add in the bullion base (or broth). Add in corn starch and stir with a whisk.

  4. Add in the orange marmalade and stir until well mixed and lightly boiling. (Taste the sauce, if you want it sweeter add in a little more orange marmalade)

  5. Place cooked chicken in the sauce.

  6. Reduce the heat to low and continue to cook for about another 5 minutes, stirring occasionally.

  7. Serve with a side dish of wild rice mix and a green vegetable. Sprinkle the chopped green onions over the chicken before serving.

This recipe serves 4-6

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