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 min
  • Total Time 30 min
  • Servings 4

Ingredients

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 .

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
415
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
70mg
70%;
Sodium
1450mg
1450%;
Total Carbohydrate
55g
55%
(Dietary Fiber
1g
1%
),
Protein
32g
32%
;
% Daily Value*:
Iron
22%;
Exchanges:
3 Starch; 2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.