Tangerine Crasin Chicken with Toasted Pecans


Serves/Makes: 4 | Difficulty Level: 3 | Ready In: < 30 minutes

1/3 cup crasins
1/2 teaspoon grated tangerine rind
3 tablespoons orange marmalade
3 tablespoons fresh squeesed tangerine juice
2 tablespoons low-sodium soy sauce
1/4 teaspoon curry powder
2 teaspoons olive oil
1 pound skinned, boned chicken breast -- cut into bite-size pieces
1 cup chopped green bell pepper
2 1/4 cup water -- divided
2 cups uncooked instant rice
1/4 cup chopped pecans -- toasted and chopped
6 tangeriens -- peeled and divided into sections

Combine first 6 ingredients in a small bowl; stur and set aside. Place
a nonstick skillet coated with olive oil over medium-high heat until hot.
Add chicken and bell pepper; saute 4 minutes or until chicken is browned.
Stir in 1/4 cup water, scraping pan to loosen browned bits. Stir in
crasin mixture, tangerine pices, and cook chicken over medium heat 2
minutes or until slightly thick. Set chicken aside, and keep warm.
Bring 2 cups water to a boil in a medium saucepan; gradually stir in 2
cups instant rice. Remove from heat; cover and let stand 5 minutes. Fluff
with a fork. Serve chicken and sauce over rice. Sprinkle with pecans.

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