Chicken and Rice with Sauce Oriental

Recipe Description

Makes 2 servings.


  • 2 chicken breast halves, skinned and boned
  • 1 egg, beaten
  • 3 tablespoons dry breadcrumbs
  • ½ teaspoon salt
  • dash ground black pepper
  • 1 tablespoon vegetable oil
  • ¾ cup chicken broth, divided
  • ¼ cup plum jelly
  • 1 teaspoon vinegar
  • 1 teaspoon soy sauce
  • ¼ teaspoon Chinese panch phoron|5 Spice powder
  • dash hot sauce|hot pepper sauce
  • 1 teaspoon cornstarch
  • 1 cup hot cooked rice
  • Sliced green onions for garnish (optional)


  1. Dip chicken in egg, then in crumbs seasoned with salt and pepper.
  2. Cook breast halves in oil in medium skillet over medium-high heat 3 to 4 minutes on each side.
  3. Add ¼ cup broth. Reduce heat, cover, and simmer 5 to 10 minutes, or until chicken is opaque.
  4. Remove from skillet; keep warm.
  5. Add jelly, vinegar, soy sauce, seasoning, pepper sauce and cornstarch dissolved in remaining broth to skillet.
  6. Cook, stirring, until sauce is clear and thickened. Serve chicken and sauce over rice.
  7. Garnish with sliced green onions, if desired.
This article uses material from the "Chicken and Rice with Sauce Oriental" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License