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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 245.1
  • Total Fat: 11.7 g
  • Cholesterol: 68.8 mg
  • Sodium: 1,883.6 mg
  • Total Carbs: 6.0 g
  • Dietary Fiber: 1.1 g
  • Protein: 28.1 g

View full nutritional breakdown of Orange-Ginger Chicken w/ Zucchini calories by ingredient
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Orange-Ginger Chicken w/ Zucchini

Submitted by: JCABIGON

Introduction

After pan-frying the chicken breast, we want to deglaze the pan and use the sauce to flavor the zucchini. After pan-frying the chicken breast, we want to deglaze the pan and use the sauce to flavor the zucchini.
Number of Servings: 4

Ingredients

    * Orange Zest of one Medium Orange & Juice, 3 fl oz
    * Ginger Root, minced, 2 tsp
    * Chinese Five Spice, 1.5 tsp
    * Olive Oil, 3 tbsp
    * Salt, 1 tbsp
    * Chicken Breast, 16 oz
    * Chicken Broth, Low Sodium, 2 fl oz
    * Zucchini, 1.5 cup, sliced
    * Garlic, 3 cloves

Directions

Marinate Chicken Breast / Prep Zucchini:
-Wash, clean and dry chicken breast. Cut into 1-in cubes and place in a non-reactive/glass container. Add 2 tbsp of oil, orange zest & juice, minced ginger, 1 tsp of chinese five spice, & half the salt.
-Marinate for 30 minutes at room temperature and set aside.
-While chicken is marinating, slice zucchini into 1/2-in pieced.

-Heat a large non-stick skillet on medium-high; add 1 crushed garlic clove and heat remaining tablespoon of olive oil. After garlic has browned, remove and mince with the other 2 garlic cloves. Set aside.

-Add marinated chicken pieces - make sure you allow space around each piece of chicken to allow proper browning (may need to cook chicken in two batches). Set browned chicken on the side.

-Add zucchini and stir-fry for 1 minute, stirring zucchini continuously. Add minced garlic and remaining chinese five spice and stir-fry for 30 seconds. Add chicken broth and deglaze the pan and remove the chicken from the bottom of the pan. Return chicken breast and juices back to the pan and stir-fry for 30 more seconds.
-Taste and adjust seasoning with remaining salt.

Makes 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JCABIGON.






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Member Ratings For This Recipe

  • Loved this! Added some fresh sugar snap peas to the zucchini in the stir fry process because I love them in anything with an Asian tilt. ;) - 5/8/13

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  • Loved it! Only instead of pan frying it I baked the chicken breasts whole! Turned out great and flavorful! - 7/31/12

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  • 0 of 1 people found this review helpful
    This sounds great, look forward to trying it...curious about using the olive oil for stir frying though, doesn't it burn? I will probably use canola oil. Thanks! - 10/19/11

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  • We loved IT!!! Great recipe and love that it is gluten free :) Thank you for sharing - 9/25/11

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  • We loved it. My husband doesn't usually like zucchini but he asked for this recipe to be placed on the general rotation. He has high blood pressure so I had to cut down drastically on the salt. I added a tablespoon of chili-garlic sauce for a bit of heat. - 5/5/11

    Reply from JCABIGON (5/5/11)
    I'm glad this recipe "made it to the general rotation!"...zucchini is a versatile vegetable that's affordable and fairly avaiable all year round...regarding the high blood pressure, getting more fiber as in "more zucchini" (wink-wink!) can replace any dish you make with pasta!!!


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