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Crispie Orange Chicken Rice Pilaf Salad

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“This salad is a meal by itself..I had something similar at a restuarant, went home and came up with this.Wonderful mixture of sweet and sour,crisp and crunchy with a little hot...It's now a family favorite...ENJOY!!!”
READY IN:
1hr 15mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Rice Pilaf:
  2. Brown Orzo in skillet with 1/8 c olive oil.Saute onions and celery.Mix with rice,bouillion,red pepper flakes,water and honey in a casserole dish.
  3. Bake 350 degrees covered for 30-40 minutes.While the pilaf is cooking,fry the chicken in oil 375 degrees for 3-4 minutes till golden brown.
  4. Cut chicken into 1" pieces.Beat 2 eggs,mix in 2 tblsp oil.Dip chicken in egg mixture and coat with mixture of 1c cornstarch and 1/2 c flour, salt and pepper.When golden brown,drain on paper towels.Keep warm in oven,till time to assemble salad(When short on time-I have substituted with banquet popcorn chicken pieces).
  5. Steam vegetables (tender crisp)or microwave 3-4 minutes.
  6. Assemble salad 4 salad bowls.
  7. Add to each.
  8. Divide rice pilaf between 4 bowls -- Top off with tender crisp vegetables 5 broccoli florets,3-4 strips of red pepper,5 green beans,snapped in half,6 snow pea pods,1 tblsp toasted almonds(optional)1 tblsp shredded carrots.Top off with 1 tblsp chinese noodles.
  9. Dip hot chicken pieces into 3/4 cup warmed orange marmalade.Place 7-8 pieces of orange chicken on top of salad. Serve while still hot -- .

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