Hot and Sour Chicken on Saffron Rice

  • Yield: 4 servings


4 boneless, skinless chicken breast halves
2tablespoons commercial Cajun seasoning
1tablespoon butter
1tablespoon olive oil
2cups cooked saffron rice, prepared according to package directions
Sweet & Sour Sauce:
3/4cup orange juice
2tablespoons lemon juice
1tablespoon sugar
1/2teaspoon allspice
1/2teaspoon oriental sesame oil
1tablespoon cornstarch
2tablespoons water


  1. Sprinkle each chicken breast half with Cajun seasoning. In large nonstick frypan, place butter and olive oil and heat over medium temperature. Add chicken and sauté, turning, about 12 minutes or until chicken is golden brown and fork can be inserted with ease. Remove chicken from pan and cut into 1/2-inch strips. To serve, place rice on plate, top with chicken strips and serve with Sweet and Sour Sauce.
  2. Sweet and Sour Sauce: In small saucepan, mix together orange juice, lemon juice, sugar, allspice and  sesame oil. Bring to a boil over medium heat. In small bowl, mix until smooth, cornstarch and water. Add to saucepan and cook until mixture has slightly thickened. Serve warm.