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Orange Ginger Chicken

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  Skinless chicken breast halves 36 Ounce (6 In Number, 6 Ounce Each)
  Unsweetened orange juice 1 1⁄2 Cup (24 tbs)
  Chablis/Other dry white wine 1 Cup (16 tbs)
  Minced shallots 3 Tablespoon
  Honey 1 Tablespoon
  Peeled minced ginger 1 Teaspoon
  Dried whole tarragon 1⁄4 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Cornstarch 4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)
  Water 2 1⁄2 Tablespoon
  Cooked long grain rice 3 Cup (48 tbs) (Cooked Without Salt Or Fat)

Place chicken in a large heavy-duty, zip-top plastic bag.
Combine orange juice and next 7 ingredients; pour over chicken.
Seal bag, and marinate chicken in refrigerator 3 hours, turning bag occasionally.
Place chicken and marinade in a large non stick skillet.
Bring to a boil over medium heat.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer an additional 10 minutes or until chicken is tender.
Transfer chicken to a platter, and keep warm.
Combine cornstarch and water; stir well.
Add to marinade; cook, stirring constantly, until thickened and bubbly.
Spoon 1/2 cup rice onto each individual serving plate.
Top with chicken; spoon marinade over chicken.

Recipe Summary

Difficulty Level: 
Very Easy
Main Dish

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1894 Calories from Fat 143

% Daily Value*

Total Fat 16 g24.5%

Saturated Fat 1 g5.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 161.8 mg6.7%

Total Carbohydrates 153 g51%

Dietary Fiber 9.8 g39.2%

Sugars 15.2 g

Protein 259 g518.7%

Vitamin A 11.8% Vitamin C 167.2%

Calcium 6.9% Iron 14.8%

*Based on a 2000 Calorie diet

Orange Ginger Chicken Recipe