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Orange Ginger Chicken

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By Betty Crocker Kitchens
Updated Nov 22, 2010
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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
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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

  • Step 
    1
    Mix teriyaki glaze, orange juice and gingerroot; set aside.
  • Step 
    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.
  • Step 
    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 .

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.

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