Catalina Chicken and Vegetables Stirfry

A nice variation from the typical chicken stirfry. The sauce has a bit of a sweet and sour flavour.

Servings: 2 adults
Preparation Time: 15 min
Cooking Time: 40 min
Author Rating: 7/10

Ingredients:

0.75 <a href="javascript:openCalcWindow(0.75000, 'cup')">cup</a>catalina salad dressing
5 stalkscelery
1.125 <a href="javascript:openCalcWindow(1.12500, 'cup')">cup</a>dry brown rice
1 <a href="javascript:openCalcWindow(1.00000, 'teaspoon')">teaspoon</a>oil
0.75 <a href="javascript:openCalcWindow(0.75000, 'cup')">cup</a>orange juice
5 mediumpotatoes
300 <a href="javascript:openCalcWindow(300.00000, 'gram')">gram</a>skinless boneless chicken breast

Directions:

Step 1
Start cooking the rice. Can be done easily with a rice cooker.
Step 2
Chop chicken into 1 cm cube pieces. Fry chicken with some oil in a frying pan until brown. Set aside.
Step 3
Cut and slice the potatoes and cook in the frying pan with the remaining oil. Cook until they are cooked and start to turn brown.
Step 4
Slice the celery and add to the frying pan until the celery is cooked.
Step 5
Add the chicken to the frying pan. Add the cooked rice to the frying pan.
Step 6
Mix the catalina salad dressing with the orange juice, and then pour into the frying pan. Mix everything together.
 

Variations:

Homemade Catalina Sauce

If you don't have Catalina sauce you can make your own

Ingredients:

Replace:

With:

0 0.75 <a href="javascript:openCalcWindow(0.75000, 'cup')">cup</a>crushed tomatoes

Add:

3 <a href="javascript:openCalcWindow(3.00000, 'tablespoon')">tablespoon</a>sugar
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>white vinegar
Recipe provided via www.MeanMeals.com