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Categories:
almonds peanut oil chicken breasts shallots mushrooms orange marmalade soy sauce fresh ground black pepper orange slice
Viewed: 110 - Published at: 3 years agoIngredients
- 30 g slivered almonds
- 1 tablespoon peanut oil or 1 tablespoon vegetable oil
- 4 boneless skinless chicken breasts
- 60 g shallots, chopped
- 100 g mushrooms, sliced
- 100 g orange marmalade
- 3 tablespoons soy sauce, low sodium
- 1/4 teaspoon fresh ground black pepper, to taste
- orange slice (optional)
Method
- Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
- Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
- Add the shallots to the pan and cook for 5 minutes or until they have softened.
- Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
- Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
- Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
- Serve over a bed of steamed rice, topped with the almonds and orange slices.
