Mandarin Chicken with Rice

This is another recipe that you need a Tupperware device for. You make it in the microwave stack cooker. I got mine for $5 for hosting a party. You should totally have a Tupperware party, and book through my Tupperware lady, Rebecca Coffin. Here's a link to what it looks like, it will help you understand the recipe better: http://www.amazon.com/Tupperware-Stack-Cooker-Starter-Purple/dp/B002R1DIM2. This recipe came in a little booklet that came inside the cooker. It was perfect for today because it was so hot out, and I could make a really yummy dinner without heating up the whole kitchen. Which I enjoy doing in February, but not so much in July.

Mandarin Chicken with Rice
1 cup rice
2 cups water
1 tsp salt
4 boneless chicken breast cutlets (make sure these aren't too thick...mine were and I had to cook them for longer)
2 tbsp brown sugar
2 tbsp cornstarch
1/2 cup teriyaki sauce (I just happened to have some of this leftover from another recipe so it was perfect)
1/2 cup orange juice
2 cloves garlic, minced
11 oz can mandarin oranges, drained
1 green onion, sliced

Combine rice, water, and salt in the 3 Qt casserole (the bowl part). Cover and microwave on high for 5 minutes. While rice is cooking, combine brown sugar, cornstarch, teriyaki sauce, orange juice, and garlic in a small bowl. After the 5 minutes, remove cover and invert over rice. Place chicken and sauce ingredients in cover. Cover with wax paper and microwave at 50% power an additional 15 minutes. Garnish chicken with sliced onions and mandarin oranges. Serve with rice.

I ended up cutting the chicken into bite-sized pieces and combining it with the rice and sauce, and had the oranges on the side. This was so so so good. Everybody liked it, and it was very easy. And I already have the cooker thing. So definitely a keeper.