Best 11 Chicken Strips With Rice Oranges And Dried Cherries Recipes

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Indulge in a delightful culinary journey with our tantalizing chicken strips, meticulously prepared with a medley of vibrant flavors. Each succulent strip is coated in a crispy, golden-brown crust, concealing a tender and juicy interior that bursts with savory goodness. Accompanying these delectable chicken strips is a trio of delectable recipes, each offering a unique taste experience.

The first recipe presents a vibrant and refreshing orange sauce, bursting with citrusy sweetness and a hint of tang. This vibrant sauce perfectly complements the savory chicken strips, creating a harmonious balance of flavors.

Next, embark on a culinary adventure with the tantalizing dried cherry sauce. This luscious sauce is a symphony of sweet and tart flavors, with a hint of smoky undertones. The dried cherries lend a delightful chewy texture, creating an unforgettable taste sensation.

Finally, experience the rustic charm of the wild rice pilaf, a hearty and flavorful accompaniment to the chicken strips. This nutty and earthy pilaf is studded with wild rice, vegetables, and herbs, providing a wholesome and satisfying addition to your meal.

These three recipes, each a culinary masterpiece in its own right, come together to create a symphony of flavors that will tantalize your taste buds and leave you craving for more. So, gather your ingredients, prepare your palate, and embark on a culinary journey that promises to be unforgettable.

Here are our top 11 tried and tested recipes!

CHICKEN-WILD RICE SALAD WITH DRIED CHERRIES



Chicken-Wild Rice Salad with Dried Cherries image

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 5

Number Of Ingredients 12

1 package (6.2 oz) fast-cooking long-grain and wild rice mix
2 cups chopped cooked chicken or turkey
1 medium unpeeled eating apple, chopped (1 cup)
1 medium green bell pepper, chopped (1 cup)
1 medium stalk celery, chopped (1/2 cup)
1/2 cup chopped dried apricots
1/3 cup chopped dried cherries
2 tablespoons soy sauce
2 tablespoons water
2 teaspoons sugar
2 teaspoons cider vinegar
1/3 cup dry-roasted peanuts

Steps:

  • Cook rice mix as directed on package, omitting butter. On large cookie sheet, spread rice evenly in thin layer. Let stand 10 minutes, stirring occasionally, until cool.
  • Meanwhile, in large bowl, mix chicken, apple, bell pepper, celery, apricots and cherries. In small bowl, mix soy sauce, water, sugar and vinegar until sugar is dissolved.
  • Add rice and soy sauce mixture to apple mixture; toss gently until coated. Add peanuts; toss gently.

Nutrition Facts : Calories 380, Carbohydrate 50 g, Cholesterol 50 mg, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 950 mg, Sugar 18 g, TransFat 0 g

ANGEL HAIR WITH CHICKEN & CHERRIES



Angel Hair with Chicken & Cherries image

Nutmeg and cherries are the new "it" pair. It's the secret something that really makes this angel hair pasta dish. My vegetarian friend likes it just as well without chicken. -Mary Ann Sander, Centralia, Missouri

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

8 ounces uncooked multigrain angel hair pasta
3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
1 tablespoon cornstarch
1/2 teaspoon salt
1/8 teaspoon pepper
1 tablespoon olive oil
1 package (6 ounces) fresh baby spinach
1/2 cup dried cherries
1/4 teaspoon ground nutmeg
1/2 cup shredded Parmesan cheese
1/3 cup chopped pecans, toasted
1/4 cup pine nuts, toasted

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a small bowl, toss chicken with cornstarch, salt and pepper. In a large nonstick skillet, heat oil over medium-high heat. Add chicken mixture; cook and stir until no longer pink. Stir in spinach and cherries; cook 3-4 minutes longer or until spinach is wilted., Drain pasta, reserving 3/4 cup pasta water. Place pasta in a large bowl; sprinkle with nutmeg and toss to combine, adding enough reserved pasta water to moisten pasta. Serve with chicken mixture. Sprinkle with cheese and nuts.

Nutrition Facts : Calories 561 calories, Fat 22g fat (4g saturated fat), Cholesterol 54mg cholesterol, Sodium 566mg sodium, Carbohydrate 57g carbohydrate (13g sugars, Fiber 7g fiber), Protein 36g protein.

CHICKEN AND MANDARIN ORANGES



Chicken and Mandarin Oranges image

"I created this recipe after my husband and I moved to Wisconsin from sunny Florida," writes Mary Rogers or Greendale. "The citrus flavor certainly brings back lots of warm memories of our former home."

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 12

1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola oil
1 can (11 ounces) mandarin oranges
1 small onion, chopped
1/8 teaspoon crushed red pepper flakes
Hot cooked rice
2 teaspoons cornstarch
2 tablespoons water
1/4 cup minced fresh cilantro

Steps:

  • In a small bowl, combine the salt, ginger and pepper. Sprinkle over both sides of chicken. In a nonstick skillet, saute chicken in oil for 2 minutes on each side or until browned. Remove chicken to plate and keep warm., Reduce heat to medium-low. Drain oranges, reserving juice. Stir juice, onion and red pepper flakes into skillet. Cook and stir for about 3 minutes or until onion is tender. Bring to a boil. Return chicken to skillet. Reduce heat; cover and cook for about 10 minutes or until chicken juices run clear. Place chicken over rice; keep warm. Combine cornstarch and water until smooth. Gradually stir into skillet. Bring to a boil; cook and stir for about 2 minutes or until mixture is thickened. Add mandarin oranges; heat through. Pour sauce over chicken. Sprinkle with cilantro.

Nutrition Facts : Calories 202 calories, Fat 5g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 370mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 2g fiber), Protein 27g protein. Diabetic Exchanges

ROAST CHICKEN WITH WILD RICE DRESSING



Roast Chicken with Wild Rice Dressing image

This wild rice dressing is lighter than a bread-based version and packed with earthy fried fruit. A fruit preserve and cider vinegar glaze on the roast chicken makes the skin extra crispy and flavorful.

Provided by Food Network Kitchen

Categories     main-dish

Time 4h25m

Yield 8 servings

Number Of Ingredients 19

One 5- to 6-pound chicken, giblets removed
2 tablespoons olive oil
1 teaspoon dried marjoram
1/2 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 medium yellow onion, halved
2 tablespoons orange marmalade or apricot preserves
2 teaspoons cider vinegar
3/4 cup wild rice
2 tablespoons olive oil, plus more for greasing the baking dish
1 medium yellow onion, chopped
2 stalks celery, finely chopped
2 cloves garlic, finely chopped
1/2 cup mixed dried fruit, such as pitted prunes and apricots, chopped
1/2 teaspoon dried marjoram
1/2 baguette (4 ounces), preferably day-old or lightly toasted, cut into 1/2-inch cubes
1 2/3 cups low-sodium chicken broth
2 tablespoons chopped fresh parsley

Steps:

  • For the roast chicken: Preheat the oven to 350 degrees F. Pat the chicken dry and place breast-side up in a large roasting pan fitted with a wire rack. Mix together the olive oil, marjoram, smoked paprika, salt and pepper in a small bowl. Gently loosen the skin over the breast of the chicken and rub a little of the mixute under the skin. Rub the remainder of the mixture all over the outside and inside of the chicken. Put the halved onion inside the chicken cavity and tie the legs together with butcher's twine. Tuck the wings underneath the chicken.
  • Roast until an instant-read thermometer inserted into the thickest part of the thigh not touching bone registers 165 degrees F, or until the juices run clear when the tip of a knife is inserted into the thickest part of the thigh, 1 hour 45 minutes to 2 hours, basting the chicken with pan juices a few times during the last hour of roasting.
  • Mix the marmalade and vinegar together and brush over the chicken. Roast for an additional 5 minutes to set the glaze. Let the chicken rest for 30 minutes.
  • For the wild rice dressing: While the chicken roasts, make the dressing. Cook the rice according to package directions, drain off any excess water, if necessary, and transfer to a large bowl. Heat the olive oil in a large skillet over medium heat and add the onions, celery and garlic. Cook, stirring, until the vegetables are tender, about 7 minutes. Add the dried fruit, marjoram, 1/2 teaspoon salt and some pepper. Cook until the fruit softens, 3 to 4 minutes. Remove from the heat and add to the bowl with the wild rice. Add the bread cubes and toss to combine. Add the chicken broth, parsley and 3/4 teaspoon salt and some pepper to taste. Stir until combined.
  • Lightly grease a 2-quart baking dish with olive oil. Transfer the dressing mixture to the dish and level the top. When the chicken comes out of the oven, put the dressing in the oven, uncovered, and bake for 30 minutes. The dressing should be golden brown and heated through.
  • Serve the chicken with the dressing on the side.

CHICKEN STRIPS WITH RICE, ORANGES AND DRIED CHERRIES



Chicken Strips With Rice, Oranges And Dried Cherries image

Provided by Marian Burros

Categories     dinner, easy, quick, main course

Time 30m

Yield 2 servings

Number Of Ingredients 12

1/2 cup long-grain rice
8 ounces skinless boneless chicken breasts
1 1/2 teaspoons lemon juice
1 1/2 teaspoons lime juice
1 large orange
1 teaspoon Dijon mustard
2 teaspoons brown sugar
1 teaspoon olive oil and nonstick pan spray
1/4 cup dried cherries
Freshly ground black pepper to taste
2 dashes of salt
Sprigs cilantro, enough to yield 1 tablespoon chopped

Steps:

  • Combine the rice with 1 cup of water in a heavy-bottom pot, and bring to a boil. Reduce heat, and simmer, covered, for 17 minutes.
  • Wash and dry the chicken, and cut into 1/2-inch-wide strips. Combine the lemon and lime juices; grate the orange rind to yield 1 teaspoon, and add to the juices with the mustard and sugar. Brush the chicken with the mixture, and set aside until it is time to cook.
  • To cook, heat a small nonstick pan until it is hot. Reduce heat to medium high, lightly spray with nonstick pan spray and add the oil. Saute the chicken strips in the hot oil until they are golden on both sides.
  • Peel orange and cut sections in half. When rice is cooked, add orange sections, cherries, pepper and salt.
  • Wash, dry and chop the cilantro. Serve the chicken strips with the rice, sprinkled with cilantro.

Nutrition Facts : @context http, Calories 452, UnsaturatedFat 3 grams, Carbohydrate 69 grams, Fat 6 grams, Fiber 4 grams, Protein 30 grams, SaturatedFat 1 gram, Sodium 242 milligrams, Sugar 25 grams, TransFat 0 grams

WILD RICE WITH CHERRIES



Wild Rice with Cherries image

Provided by Claire Robinson

Categories     side-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 6

3 1/2 cups good chicken stock
1 cup wild rice, thoroughly rinsed
Kosher salt and freshly cracked black pepper
1 cup roughly chopped dried cherries
1/2 cup toasted and roughly chopped pecans
1/4 cup chopped flat-leaf parsley

Steps:

  • In a large saucepan, add the stock, wild rice and salt and pepper, to taste. Bring to a boil over medium heat. Reduce the heat and simmer for 15 minutes. Cover and simmer, stirring occasionally, until the rice is tender and is beginning to split, about 30 to 40 minutes. Drain of any excess liquid and fold in the cherries, nuts and parsley. Taste for seasoning and adjust if necessary. Transfer the rice to a serving bowl and serve.

CRISPY CHICKEN STRIPS



Crispy Chicken Strips image

This is the best chicken recipe. My husband and children ask for this over and over again.

Provided by DDICKERSON

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 40m

Yield 4

Number Of Ingredients 5

¼ cup butter, melted
1 ½ cups crispy rice cereal, coarsely crushed
2 tablespoons all-purpose flour
2 teaspoons salt-free seasoning blend
1 pound boneless, skinless chicken breast tenders

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish.
  • Place butter in a shallow bowl. In a separate shallow bowl, mix the crushed cereal, flour, and seasoning blend. Dip chicken tenders in the butter, then press in the cereal mixture to evenly coat. Arrange in the prepared baking dish. Drizzle with any remaining butter.
  • Bake 25 minutes in the preheated oven, or until chicken juices run clear.

Nutrition Facts : Calories 279.6 calories, Carbohydrate 12 g, Cholesterol 95.1 mg, Fat 14.4 g, Fiber 0.2 g, Protein 24.8 g, SaturatedFat 8.1 g, Sodium 218.2 mg, Sugar 0.8 g

EASY CHICKEN STRIPS



Easy Chicken Strips image

I came up with these crispy strips one night when I was looking for a fast new way to serve chicken. They also make delightful appetizers, especially when served with barbecue or sweet-and-sour sauce for dunking. -Crystal Sheckles-Gibson, Beespring, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup all-purpose flour
3/4 teaspoon seasoned salt
1-1/4 cups crushed cornflakes
1/3 cup butter, melted
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch strips

Steps:

  • Preheat oven to 400°. In a shallow bowl, combine flour and seasoned salt. Place cornflakes and butter in separate shallow bowls. Coat chicken with flour mixture, then dip in butter and coat with cornflakes., Transfer to an ungreased baking sheet. Bake until golden brown and juices run clear, 15-20 minutes.

Nutrition Facts : Calories 283 calories, Fat 12g fat (7g saturated fat), Cholesterol 87mg cholesterol, Sodium 438mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 0 fiber), Protein 25g protein.

CHICKEN WITH DRIED FRUIT



chicken with dried fruit image

Make and share this chicken with dried fruit recipe from Food.com.

Provided by chia2160

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

4 boneless skinless chicken breasts
1 onion, chopped
2 cloves garlic, minced
1/2 cup dried apricot, cut into strips
1/4 cup golden raisin
1/4 cup brown sugar
2 tablespoons balsamic vinegar
rosemary
salt and pepper
1 can chicken broth

Steps:

  • spray a pan with cooking spray.
  • add chicken and brown on both sides, about 15 minutes, remove.
  • add onion and garlic, cook until softened.
  • add remaining ingredients, bring to boil, lower to medium heat and cook about 10 minutes until sauce thickens serve sauce over chicken.

GRILLED ORANGE CHICKEN STRIPS



Grilled Orange Chicken Strips image

These savory marinated chicken strips are great for a picnic or backyard barbecue. I grill them right along with sausages and hot dogs. Skewering the chicken makes it easy to handle, but you can put the strips directly on the grill or broil them in the oven if you prefer. -Marion Lowery, Medford, Oregon

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons chopped fresh orange segments
1/4 cup orange juice
1/4 cup olive oil
2 teaspoons lime juice
3 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon salt, optional
1 pound boneless skinless chicken breasts, cut into 1/4-inch strips

Steps:

  • Combine the first nine ingredients in a resealable plastic; add chicken and turn to coat. Seal and refrigerate for 1 hour. , Drain and discard marinade. Thread meat on metal or soaked wood skewers. Grill, uncovered, over medium-hot heat for 6-8 minutes or until juices run clear, turning often.

Nutrition Facts : Calories 192 calories, Fat 9g fat (0 saturated fat), Cholesterol 63mg cholesterol, Sodium 56mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges

FRUITED CHICKEN CURRY



Fruited Chicken Curry image

The curry lovers in your house will certainly take to this juicy chicken that's served over a bed of hot rice. Dried fruits and toasted almonds make it a wonderful change-of-pace entree for any occasion.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 12

4 bone-in chicken breast halves (8 ounces each)
1 tablespoon butter
1/4 cup chopped onion
2 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup dried mixed fruit (such as apples, apricots and plums)
3/4 cup hot water
1 tablespoon sugar
1 teaspoon lemon juice
Hot cooked rice
1/4 cup slivered almonds, toasted

Steps:

  • In a large skillet, brown the chicken in butter on each side; remove and keep warm. In the drippings, cook the onion, curry, salt and pepper until onion is tender. Stir in the fruit, water, sugar and lemon juice., Return chicken to pan. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until a thermometer reaches 170°. Serve with rice; sprinkle with almonds.

Nutrition Facts : Calories 234 calories, Fat 8g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 379mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 3g fiber), Protein 10g protein.

Tips:

  • Mise en Place: Before you start cooking, make sure you have all of your ingredients prepped and measured out. This will help you stay organized and avoid scrambling during the cooking process.
  • Use Fresh Ingredients: Fresh ingredients always taste best. If possible, use organic, locally-sourced ingredients for the best flavor.
  • Don't Overcook the Chicken: Chicken is a delicate protein that can easily be overcooked. Cook it until it reaches an internal temperature of 165°F (74°C) to ensure that it stays juicy and tender.
  • Season Generously: Don't be afraid to season your chicken and rice liberally. Use a variety of herbs, spices, and citrus to create a flavorful dish.
  • Let the Rice Rest: After cooking the rice, let it rest for a few minutes before fluffing it with a fork. This will help the rice grains separate and prevent them from becoming gummy.
  • Serve with Fresh Herbs: Garnish your chicken and rice with fresh herbs like parsley, cilantro, or basil for a pop of color and flavor.

Conclusion:

This recipe for Chicken Strips with Rice, Oranges, and Dried Cherries is a delicious and easy-to-make meal that is perfect for a weeknight dinner. The chicken is juicy and flavorful, the rice is fluffy and aromatic, and the oranges and dried cherries add a sweet and tangy touch. This dish is sure to please everyone at the table.

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