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

Servings: 2 adults
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Recipe copied from Amy - click to view original
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0.75 <a href="javascript:openCalcWindow(0.75000, 'cup')">cup</a>	catalina salad dressing
5 stalks	celery
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 medium	potatoes
300 <a href="javascript:openCalcWindow(300.00000, 'gram')">gram</a>	skinless boneless chicken breast

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.

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

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Add:
3 <a href="javascript:openCalcWindow(3.00000, 'tablespoon')">tablespoon</a>	sugar
0.75 <a href="javascript:openCalcWindow(0.75000, 'cup')">cup</a>	crushed tomatoes
1 <a href="javascript:openCalcWindow(1.00000, 'tablespoon')">tablespoon</a>	white vinegar

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