Sweet and Spicy Ginger Chili Chicken Over Yellow Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1.75 lbs. of boneless, skinless, chicken breasts (about 2 large breasts) - cut into small cubes or pieces1 12.7 fl. oz. bottle of The Ginger People Sweet Ginger Chili dipping and cooking sauce (to marinate chicken pieces in)1 tbsp. of Sylvia's Kickin' Hot Sauce (use in marinade)2 8 oz. pkgs. of Goya Yellow Rice4 sm.-med. carrots; about 1.5 cups - peeled and chopped1 sm.-med. white onion; about 1 cup - chopped1 16 oz. pkg. of frozen spinach, thawed and drained
Preheat your oven to 375 degrees F
Cut the chicken breasts into cubes
Mix the Sweet Ginger Chili Sauce with the Hot Sauce
Put chicken and marinade into a 13x9" pan, cover, refrigerate for at least 2 hours
Prepare the Goya Rice as the instructions on the box indicate, set aside, keep warm
Thaw and drain the spinach and put into a large bowl
Clean, peel, prepare, and chop the carrots and onions, add them to the large bowl
Mix the ingredients with a spoon
Spray cooking spray onto another clean 13x9" baking dish
Carefully spoon the chicken into the pan, draining some of the marinade off as you do (in other words don't dump all the marinade with the chicken into your baking dish)
Carefully fold the vegetable mixture in with the chicken in the baking dish, mixing as thoroughly as possible
Cover with aluminum foil, gently poke 3 vent holes into the foil with a fork, knife, or toothpick
Place in oven and bake for about 45-50 minutes, or until chicken is done
Serve chicken and vegetable mixture over yellow rice
Should serve 8 people, about 1.5-2 cup servings
Enjoy! :-)
Number of Servings: 8
Recipe submitted by SparkPeople user ALLIEBOO1875.
Cut the chicken breasts into cubes
Mix the Sweet Ginger Chili Sauce with the Hot Sauce
Put chicken and marinade into a 13x9" pan, cover, refrigerate for at least 2 hours
Prepare the Goya Rice as the instructions on the box indicate, set aside, keep warm
Thaw and drain the spinach and put into a large bowl
Clean, peel, prepare, and chop the carrots and onions, add them to the large bowl
Mix the ingredients with a spoon
Spray cooking spray onto another clean 13x9" baking dish
Carefully spoon the chicken into the pan, draining some of the marinade off as you do (in other words don't dump all the marinade with the chicken into your baking dish)
Carefully fold the vegetable mixture in with the chicken in the baking dish, mixing as thoroughly as possible
Cover with aluminum foil, gently poke 3 vent holes into the foil with a fork, knife, or toothpick
Place in oven and bake for about 45-50 minutes, or until chicken is done
Serve chicken and vegetable mixture over yellow rice
Should serve 8 people, about 1.5-2 cup servings
Enjoy! :-)
Number of Servings: 8
Recipe submitted by SparkPeople user ALLIEBOO1875.
Nutritional Info Amount Per Serving
- Calories: 444.8
- Total Fat: 1.4 g
- Cholesterol: 57.5 mg
- Sodium: 1,161.6 mg
- Total Carbs: 75.6 g
- Dietary Fiber: 3.7 g
- Protein: 29.9 g
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