Balsamic Orange Chicken
Ingredients of Balsamic Orange Chicken
Olive (or cooking) oil 1 tbsp. 15 mL Chopped portobello mushroom 3 cups 750 mL Chopper onion 1 cup 250 mL Garlic cloves, mined 2 2 Boneless,skinless chicken thighs,cut into bite-sized pieces 1 lb. 454 G Orange juice 1 cup 250 mL Balsamic vinegar 2 tbsp. 30 mL Brown sugar, packed 2 tsp. 10 mL Dijon mustard 2 tsp. 10 mL Salt 1/2 tsp. 2 mL Pepper 1/4 tsp. 1 mL Water 1 tbsp. 15 mL Cornstarch 1 tbsp. 15 mL Water 12 cups 3 L Salt 1 1/2 tsp. 7 mL Package of fresh cheese tortellini 12 oz. 350 g Grated Parmesan cheese 2 tbsp. 30 mL Chopped fresh basil 1 tbsp. 15 mLHow to Balsamic Orange Chicken
Heat olive oil in large frying pan on medium. Add mext 3 ingredients. Cook for 5 to 10 minutes, stirring often, until onion is softened and liquid has evaporated.
Add chicken. Cook for about 10 minutes, stirring occasionally, until chicken is no longer pink.
Add next 6 ingredients. Stir. Bring t a boil. Cook, covered , for about 5 minutes to blend flavours.
Stir water into cornstarch in small cup. Add to chicken mixture. Heat and stir for 1 to 2 minutes until bubbling and thickened.
Combine water and salt in Dutch oven. Bring ti a boil. Add pasta. Boil, uncovered, for 8 to 11 minutes, stirring occasionally, until tender but firm. Drain. Add to chicken mixture. Stir gently to coat . Transfer to serving dish.
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