Boy it seemed like I was rushing around like a madwoman this week. October is a busy month for me. So a one-dish meal is what I was convenience-craving. You’d be surprised how much flavor the curry powder and orange juice add to this easy and tasty skillet meal. (You can also use green beans instead of the peas.)
- 3 to 4 boneless chicken breast halves
- 1 tablespoon brown sugar
- 3 teaspoons curry powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon pepper
- Dash salt
- 1 tablespoon flour
- 2 tablespoons olive oil
- 4 green onions, thinly sliced (or yellow onion)
- 1 1/2 cups chicken broth
- 1 1/2 cups orange juice
- 1 cup long-grain rice
- 1 1/2 cups frozen peas or peas and carrots
Wash chicken breasts and pat dry. Combine the brown sugar, curry powder, mustard, salt, and pepper in a small bowl.
Cut chicken breasts into 1/2-inch pieces and put in another bowl. Sprinkle chicken with 1 tablespoon of the curry powder mixture and the 1 tablespoon of flour; toss to coat chicken pieces. Heat oil in a large skillet; add the chicken and cook, stirring, until lightly browned, about 2 to 4 minutes. Add the sliced onions and cook for 1 minute longer.
Combine the remaining curry powder mixture with the chicken broth and orange juice. Add the orange juice mixture to the skillet and stir in the rice. Bring to a boil then reduce heat to low. Cover and cook for 15 minutes. Stir in peas or peas and carrots; cover and simmer for about 8 to 10 minutes longer, or until liquids are absorbed.