Sweet and Spicy Ginger Chili Chicken Over Yellow Rice
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Sweet and Spicy Ginger Chili Chicken Over Yellow Rice calories by ingredient
Introduction
This recipe has just the right amount of sweet, spicy, and savory to satisfy almost anyone's taste. It is a colorful and fragrant dish that is as pleasing to the eye as it is to the taste. It is also pretty darn good for you, too! This recipe has just the right amount of sweet, spicy, and savory to satisfy almost anyone's taste. It is a colorful and fragrant dish that is as pleasing to the eye as it is to the taste. It is also pretty darn good for you, too!Number of Servings: 8
Ingredients
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1.75 lbs. of boneless, skinless, chicken breasts (about 2 large breasts) - cut into small cubes or pieces
1 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 Rice
4 sm.-med. carrots; about 1.5 cups - peeled and chopped
1 sm.-med. white onion; about 1 cup - chopped
1 16 oz. pkg. of frozen spinach, thawed and drained
Directions
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.