Orange Ginger Chicken

Orange Ginger Chicken

A zesty citrus marinade pumps up the flavor of this chicken and rice skillet. A flavorful Asian cuisine dinner made ready in just 30 minutes!

Prep Time

20

Minutes

Total Time

30

Minutes

Makes

4

servings

1/2
cup teriyaki baste and glaze (from 12-ounce bottle)
1/3
cup orange juice
1
teaspoon finely chopped gingerroot
1
tablespoon vegetable oil
1
pound cut-up boneless chicken breast for stir-fry
1
cup snow (Chinese) pea pods
1
medium yellow bell pepper, cut into 1/4-inch strips
7
cups hot cooked rice
Crushed red pepper, if desired
  1. Mix teriyaki glaze, orange juice and gingerroot; set aside.
  2. Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
  3. Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
cream cheese-filled wontons, pot stickers or egg rolls from the deli or a favorite take-out restaurant. Sliced melon would add color and a finishing touch to the meal.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 415
    • (Calories from Fat 70),
  • Total Fat 8g
    • (Saturated Fat 2g,),
  • Cholesterol 70mg;
  • Sodium 1450mg;
  • Total Carbohydrate 55g
    • (Dietary Fiber 1g,
  • Protein 32g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 2 Vegetable;
    • 3 Very Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.