MENU DESCRIPTION: “Breaded boneless chicken breast is delicately spiced and covered in a spicy-sweet
orange glaze. Served in a big bowl over almond rice pilaf and a flavorful mixture of mushrooms, broccoli, red pepper, sugar snap peas and shredded carrots. Topped with toasted almonds and crispy noodles.” Concoct a carbon copy of the delicious spicy orange glaze that’s tossed over the crispy chicken and you’re well on your way to re-creating this Applebee’s signature meal-in-a-bowl. The sweet, tangy and spicy sauce is made easily from simmering a mixture of orange juice, brown sugar, marmalade and a few other secret ingredients. As for the crispy chicken, rather than going to the trouble of breading and frying the chicken from scratch, I’ve cut a lot of time off the prep by including frozen breaded chicken fingers that you simply bake in the oven just before you’re ready to assemble the dish. I used Claim Jumper brand chicken tenderloins for this recipe, since one 20-ounce box was perfect for the two servings this recipe yields. These are mongo-huge restaurant-size portions, so you’ll be able to divide this recipe up into four modest servings with ease.

Serves 2.

INGREDIENTS

FOR SPICY ORANGE SAUCE:

• 1 cup orange juice
• ½ cup light brown sugar
• 3 tablespoons orange marmalade
• 2 tablespoons soy sauce
• 1 tablespoon vegetable oil
• ½ teaspoon minced parsley
• ¼ teaspoon chili flakes
• 1 tablespoon rice vinegar

FOR ALMOND RICE PILAF

• 4 cups almond rice pilaf

OTHER INGREDIENTS

• 20 ounces breaded chicken fingers, baked (approx. 12 strips)
• 1½ cups broccoli florets
• ¼ teaspoon minced garlic
• ⅛ teaspoon dried thyme
• 1 cup sliced red bell pepper
• 1 cup sliced mushrooms
• ¾ cup sugar snap peas
• ¼ cup shredded carrot
• ½ cup crispy chow mein noodles
• ¼ cup sliced or slivered almonds

INSTRUCTIONS

1. Make the spicy orange sauce by combining all ingredients, except vinegar, in a medium saucepan. Simmer over medium/ low heat for 15 minutes or until thick. Remove from heat and add vinegar.
2. If you haven’t already baked your chicken fingers, now is the time to cook them following the directions on the package.
3. Steam the broccoli, red bell pepper, mushrooms, sugar snap peas, and carrot in a steamer basket in a covered saucepan over simmering water for 10 minutes or until the broccoli is tender. Salt and pepper the veggies.
4. Prepare each dish by spooning 2 cups of the rice pilaf into two large bowls. Divide the steamed vegetables in half and spoon them over the rice. Cut each of the chicken fingers in half and slide them into a large bowl. Pour the orange sauce over the chicken and toss. Spoon the chicken and sauce onto the veggies in each bowl. Sprinkle ¼ cup of chow mein noodles over each dish, followed by about 2 tablespoons of almonds, and serve.