Glazed Chicken with Wild Rice
Tiana Tozer
ingredients
- 1/2 cup wild rice
- 1/3 cup brown rice (not instant or quick cooking)
- 2 cloves garlic
- 2 tablespoons light soy sauce
- 1 1/4 cups orange juice (divided)
- 2 cups water
- 4 boneless, skinless chicken breast halves
- 2 tablespoons light teriyaki sauce
- 2 teaspoons dark sesame oil
- 2 green onions chopped
- 2 tablespoons pecan pieces, toasted
directions
- 1
Combine wild rice, brown rice, one clove garlic, one cup orange juice and the water in a saucepan. Cover, heat to boiling, reduce heat and simmer 45 to 50 minutes or until water is absorbed.
- 2
About 20 minutes before chicken is done preheat oven to 400. Line a shallow baking dish with aluminum foil and spray with non-stick cooking spray.
- 3
Arrange chicken in prepared dish. Combine remaining garlic, remaining 1/4 cup orange juice, teriyaki sauce and sesame oil. Drizzle about half of mixture over chicken. Bake 20 minutes.
- 4
Drizzle with remaining sauce and bake five to ten minutes or until chicken reaches 170 degrees on an instant-read thermometer and is fully cooked.
- 5
Spoon cooked rice into serving dish. Top wit chicken and drizzle with collected juices. Garnish with chopped green onions and pecans.
notes
To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.
Source: Tiana Tozer
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