Spicy Orange Chicken & Rice
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 344.2
- Total Fat: 8.9 g
- Cholesterol: 10.3 mg
- Sodium: 1,342.6 mg
- Total Carbs: 56.4 g
- Dietary Fiber: 3.1 g
- Protein: 12.1 g
View full nutritional breakdown of Spicy Orange Chicken & Rice calories by ingredient
Introduction
Nice Asian influenced meal. Can make it more or less spicy for your family. Nice Asian influenced meal. Can make it more or less spicy for your family.Number of Servings: 4
Ingredients
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One 6 oz. package Farmhouse® Chicken Rice
1 lb. boneless, skinless chicken breast, sliced
2 Tablespoons orange zest, minced
1 Tablespoon ginger, minced
2 cloves garlic, minced
4 Tablespoons soy sauce, divided
1/4 teaspoon crushed red pepper flakes
1 Tablespoon vegetable oil
1 cup scallions, sliced
1-1/4 cups water
1/2 cup orange juice
3 Tablespoons honey
1 Tablespoon wine vinegar
1/2 cup red bell pepper, julienne sliced
1/4 cup chopped cilantro leaves
1/4 cup chopped roasted peanuts
Directions
1.In large bowl, combine chicken, orange zest, ginger, garlic, 1 Tablespoon soy sauce and red pepper; set aside for 5 minutes.
2.In large skillet, stir-fry chicken mixture in hot oil until chicken is no longer pink.
3.Add scallions and stir fry a few minutes longer. Add water, orange juice, remaining 3 Tablespoons soy sauce, honey and vinegar; bring to boil.
4.Stir in rice and contents of seasoning packet. Reduce heat, cover and simmer 15 minutes.
5.Add red bell pepper and cook 5 minutes longer or until most of the liquid is absorbed.
6.Stir in cilantro leaves. Transfer to serving platter and garnish with chopped peanuts.
Serving Size: MAkes about four 1 & 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
2.In large skillet, stir-fry chicken mixture in hot oil until chicken is no longer pink.
3.Add scallions and stir fry a few minutes longer. Add water, orange juice, remaining 3 Tablespoons soy sauce, honey and vinegar; bring to boil.
4.Stir in rice and contents of seasoning packet. Reduce heat, cover and simmer 15 minutes.
5.Add red bell pepper and cook 5 minutes longer or until most of the liquid is absorbed.
6.Stir in cilantro leaves. Transfer to serving platter and garnish with chopped peanuts.
Serving Size: MAkes about four 1 & 1/2 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user JAMIECEE.
