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5

Orange Ginger Chicken

Prep 20 min
Total 30 min
Servings 4

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! MORE+ LESS-

By Betty Crocker Kitchens

November 22, 2010

Ingredients

1/2

cup teriyaki baste and glaze (from 12-ounce bottle)

1/3

cup orange juice

teaspoon finely chopped gingerroot

tablespoon vegetable oil

pound cut-up boneless chicken breast for stir-fry

cup snow (Chinese) pea pods

medium yellow bell pepper, cut into 1/4-inch strips

cups hot cooked rice

Crushed red pepper, if desired

Steps

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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.