Applebee's International, Inc. is the leader in the casual dining segment of the United States restaurant marketplace. The company franchises and operates more than 1,100 restaurants under the Applebee's Neighborhood Grill & Bar name, about a quarter of which it owns. The eateries offer moderately priced, high-quality food and drink for all ages in a friendly, informal atmosphere. Applebee's is continuing to expand, with 1,800 outlets the company's stated goal. A smaller restaurant format has been designed for areas with populations under 25,000, to facilitate penetration of previously untapped markets.

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Orange Chicken Bowl


CRISPY ORANGE CHICKEN BOWL
Applebee's Copycat Recipe

Serves 2-4

Spicy Orange Sauce
1 cup orange juice
1/2 cup light brown sugar
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon vegetable oil
1/2 teaspoon minced parsley
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon minced garlic
1/8 teaspoon dried thyme
1 tablespoon rice vinegar

Almond Rice Pilaf
2 1/4 cups chicken broth
3 tablespoons salted butter, divided use
1 cup uncooked converted rice
1/8 teaspoons salt
1/3 cup sliced or slivered almonds
1/4 cup diced celery
1/4 cup diced onion
1 teaspoon dried parsley

Vegetables
1 1/2 cups broccoli florets
1 cup sliced red bell pepper
1 cup sliced mushrooms
3/4 cup sugar snap peas
1/4 cup shredded carrot

Topping
1/2 cup crispy chow mein noodles
1/4 cup sliced or slivered almonds

Make the spicy orange sauce by combining all ingredients except vinegar in a medium saucepan. Simmer over medium/low heat for 15 minutes. Remove from heat and add vinegar.

Cook chicken according to package directions. Keep warm.

Heat chicken broth in microwave for 3 to 4 minutes on high, until it bubbles. Melt 2 tablespoons butter in a medium saucepan over medium heat. Add rice and saute 2 to 4 minutes, until it begins to turn light brown. Add broth and salt. Cover, reduce heat to low, and simmer 20 minutes.

Melt remaining butter in a medium skillet over medium heat, add almonds and saute another couple of minutes until onion is translucent. Stir this mixture add parsley into rice and cover.

Cook the broccoli, red pepper, mushrooms, sugar snap peas, and carrot in a steamer basket over simmering water in a covered saucepan for 10 minutes, until the broccoli is tender.

Divide pilaf into 2 to 4 bowls. Spoon veggies over rice. Cut chicken fingers in half and toss with sauce. Spoon chicken and sauce over veggies, top with noodles and almonds, and serve.

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