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!
Orange Ginger Chicken
- Prep Time 20 min
- Total 30 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Mix teriyaki glaze, orange juice and gingerroot; set aside.
-
Step2Heat 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.
-
Step3Add 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 .
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;Tips from the Betty Crocker Kitchens
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