Do you already have an account? Log in below:

Become a registered member and store your own recipes and grocery lists online!
Click to Register...

View

Suggest This Recipe

A nice variation from the typical chicken stirfry. The sauce has a bit of a sweet and sour flavour.

Servings: 2 adults
User Rating: No user votes submitted
You must be logged in to vote.

This recipe has been viewed 1267 times
Recipe copied from Amy - click to view original
0 users have copied this recipe to their recipe box

Units: Metric | US | Original
Convert: Double | Half | Original


0.25 cup	catalina salad dressing
5 stalks	celery
1.125 cup	dry brown rice
1 teaspoon	oil
0.25 cup	orange juice
5 medium	potatoes
300 gram	skinless boneless chicken breast

Step 1

Start cooking the rice. Can be done easily with a rice cooker.

Step 2

Chop chicken into 1 cm cube pieces. Fry chicken with some oil in a frying pan until brown. Set aside.

Step 3

Cut and slice the potatoes and cook in the frying pan with the remaining oil. Cook until they are cooked and start to turn brown.

Step 4

Slice the celery and add to the frying pan until the celery is cooked.

Step 5

Add the chicken to the frying pan. Add the cooked rice to the frying pan.

Step 6

Mix the catalina salad dressing with the orange juice, and then pour into the frying pan. Mix everything together.

If you don't have Catalina sauce you can make your own

Units: Metric | US | Original
Convert: Double | Half | Original

There are not currently any comments - be the first to add one!

You must be logged in to post comments.