Serrano Orange Chicken with Jasmine Rice
Nutrition
Calories: 540 kcalCarbohydrates: 69 gProtein: 30 gFat: 16 gSaturated Fat: 2 gCholesterol: 75 mgSodium: 340 mgFiber: 2 g
Ingredients
- 1 lb boneless skinless chicken breast cut into 3/4-inch pieces
- 3 tablespoons cornstarch
- 1 teaspoon grated orange zest
- ¾ cup orange juice
- 2 tablespoons honey
- 2 each serrano chili peppers seeded, deveined, and minced
- 1 tablespoon toasted sesame oil
- 1 teaspoon crushed red pepper flakes or to taste
- 2 teaspoons minced garlic
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons olive oil divided
- 1 cup sliced red and yellow bell pepper
- 2 8.5 oz. pkgs precooked microwavable jasmine rice (such as Uncle Ben’s)
Instructions
- 1. In a medium bowl, coat chicken pieces with cornstarch. Set aside.
- 2. In another medium bowl, combine orange zest, orange juice, honey, serranos, sesame oil, red pepper flakes, garlic, and soy sauce. Whisk to combine. Set aside.
- 3. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook until slightly softened, about 3 minutes. Transfer to a plate.
- 4. Add remaining 1 tablespoon olive oil to the pan and heat over medium-high heat. Add chicken and cook about 5 minutes. Turn chicken and cook 5 minutes longer. Add orange sauce to the skillet. Toss to coat chicken, and cook until sauce is reduced by half, about 3 minutes. Add bell peppers back to the pan and cook just until heated through, about 1 minute.
- 5. Heat rice in microwave according to package instructions, about 1 1/2 minutes.
- 6. To serve, divide rice among 4 bowls. Top with chicken and peppers and serve immediately.
- Source: Hannaford fresh Magazine, September - October 2011