Skip to Content
Menu

Orange Ginger Chicken

  • Save Recipe
  • Prep 20 min
  • Total 30 min
  • Servings 4
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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!
Updated Nov 22, 2010
  • Save
  • Shop
  • Share
  • Keep Screen On

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

Steps

  • 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 .

Tips from the Betty Crocker Kitchens

  • tip 1
    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

415 Calories, 8g Total Fat, 32g Protein, 55g Total Carbohydrate

Nutrition Facts

Serving Size: 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
% Daily Value*:
Iron
22%
22%
Exchanges:
3 Starch; 2 Vegetable; 3 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
© 2024 ®/TM General Mills All Rights Reserved
< div class="recipeContentBottom">