Chinese-Style Orange-Almond Chicken

1. 1

   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.

2. 2

   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.

3. 3

   Add the shallots to the pan and cook for 5 minutes or until they have softened.

4. 4

   Add the mushrooms to the pan and cook for 5 minutes or until they have softened.

5. 5

   Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.

6. 6

   Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.

7. 7

   Serve over a bed of steamed rice, topped with the almonds and orange slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.