Super-Fast Orange-Ginger Chicken and Rice
I am always on the prowl for quick and easy recipes. Here is an easy one that came out well for dinner and is low-fat. Although not a traditional chicken and rice dish since most of it comes out of a bottle or mix it was fast which merits perks for me for a mid-week meal.
- Bottle of Iron Chef Orange Sauce Glaze with Ginger (found with the bar-be-cue sauces and marinades at Publix).
- Boneless, Skinless, Chicken breasts
- Yellow Rice Mix (my favorite brand is Vigo)
Place chicken in baking dish and glaze generously with orange-ginger sauce. Bake at 350 degrees for 45 minutes - 1 hour. In the meantime make yellow rice mix. After chicken is cooked, cut into small chunks. Mix the chunks of chicken with the left over orange-ginger sauce from the baking dish into the rice. Serve and enjoy.
I still have a leftover baked chicken breast and will probably cut it up and use it in a salad.
I love to hear about recipes at any time!
8 comments:
yum!!! I agree - vigo rice is so good!
Sounds great!
I'll have to try this, Vigo rice plus anything connected with Iron Chef...how could it not be good?
My take on orange chicken: sprinkle whatever chicken pieces you want with thyme, salt, pepper, and chopped garlic. Then roast the chicken in a pan with slices of orange, plus 10-12 cloves of garlic. You can squeeze the orange over the chicken when done. It's not as orangey as this recipe, but it sure makes the house smell good. :)
Ooh Cara, that sounds good!
"Sugar"?
LOL! How sweet!
I love the Vigo rice, too. I'm not a huge orange-glaze fan - tends to be a little too sweet for me. But on the same shelf as the Iron Chef sauce there is a 'House of Tsing' Szechuan Stir-Fry glaze that totally rocks! I make a stir fry with a bag of frozen California-style veggies, plus onions and mushrooms. Then I add some cooked chicken (either from leftovers or from one of those pre-cooked packages of chicken strips). Add some of the sauce, and it's a meal!
Eric, cool recipe, I will look for that one as well. This is the first time I tried one of those bottled sauces so I was very surprised :D
That sounds great! My whole problem with cooking is the planning ahead. I don't start deciding what I want to eat until I'm hungry and then about ten minutes of prep time is about all I can stand. :)
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