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!

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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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.