ORANGE GINGER CHICKEN

Orange Ginger Chicken image

A zesty citrus marinade pumps up the flavor of this chicken and rice skillet. A flavorful Asian cuisine dinner made ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 4

Number Of Ingredients 9

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Ingredients

1/2 cup teriyaki baste and glaze (from 12-ounce bottle)
1/3 cup orange juice
1 teaspoon finely chopped gingerroot
1 tablespoon vegetable oil
1 pound cut-up boneless chicken breast for stir-fry
1 cup snow (Chinese) pea pods
1 medium yellow bell pepper, cut into 1/4-inch strips
7 cups hot cooked rice
Crushed red pepper, if desired

Steps:

Mix teriyaki glaze, orange juice and gingerroot; set aside.
Heat oil in 10-inch nonstick skillet over medium-high heat. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
Add pea pods, bell pepper and teriyaki mixture. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .

Nutrition Facts : Calories 415, Carbohydrate 55 g, Cholesterol 70 mg, Fiber 1 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 1450 mg