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“Since I love citrus, chicken and ginger, I decided to put them all together. I created an easy, delicious meal, and clean-up is a cinch! I hope you enjoy it.” —Judy L Komarinski, Greensburg, Pennsylvania
Nutritional Facts 1 chicken breast half with 1 cup rice and 1/2 cup broccoli equals 499 calories, 10 g fat (5 g saturated fat), 109 mg cholesterol, 1,739 mg sodium, 55 g carbohydrate, 2 g fiber, 42 g protein.
Originally published as Gingered Chicken Dinner in Taste of Home October/November 2008, p68
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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Reviewed on Oct. 06, 2011 by mel7445
I used reduced sodium soy sauce, and this recipe was still too salty for my tastes. I will make again and omit the 1/2 tsp salt. Also thought the flavor of the rice with half the marinade was too strong, so will substitute half of it with water as another reviewer suggested. Loved that it was one dish, easy to pull together, few ingredients, and relatively healthy (minus the added salt). The chicken flavor was perfect and I think would make a great grilling marinade. Overall, something I will make again with these modifications.
Reviewed on Feb. 23, 2010 by Pamkevin
I made this recipe this evening for the two of us. I marinated the chicken over night and followed the recipe. I thought the chicken was too sweet and tasted too much orange juice. It was also very dry with the rice and not a creamy mixture, that I was hoping for. I sprinkled shredded cheese over the mixture when I added the broccoli, but it didn't do much, but it looked good, but fair. I would not make this recipe again.
Reviewed on Feb. 19, 2010 by euge1
rediculous amount of sodium in recipe
Reviewed on Feb. 16, 2010 by Sage Honey
This is a lovely meal, serve it to company! If you are concerned with sodium, use lite soy and omit salt from recipe. I, however, made the recipe just as it was written, and everyone, family and guests alike, loved it!!! Will certainly add this to my recipe collection!
Reviewed on Feb. 11, 2010 by euge1
what is up with this recipe frigging rediculous...i have never in my life seen so much sodium in a recipe insane ....wth....totally insane ouragous unbelievable
Reviewed on Feb. 11, 2010 by delsts
I would make this recipe again with 1/2 the marinade. This recipe as written has WAY to much SODIUM. how can you possibly say it is healthy? decrease the soy and make it light soy - omit the salt...let the flavor of the orange juice, ginger and garlic come thru.
Reviewed on Feb. 11, 2010 by MargeAZ
This recipe is not healthy for those who need to watch their sodium intake. The sodium content is much too high - 75% of the RDA (2300 mg). With that much soy sauce, you don' t need to add additional salt.I'd skip the salt altogether, and use low-sodium soy sauce, and add more ginger if it tasted bland.
This recipe is not healthy for those who need to watch their sodium intake. The sodium content is much too high - 75% of the RDA (2300 mg). With that much soy sauce, you don' t need to add additional salt.
I'd skip the salt altogether, and use low-sodium soy sauce, and add more ginger if it tasted bland.
Reviewed on Jun. 30, 2009 by melisai
I love this meal! I have made it for just myself and my husband, and make it for dinner parties on a regular basis.
Reviewed on Jan. 12, 2009 by prestonjh
I just made this and think it will become one of my favorite meals. I loved the flavor and the easy prep makes this a total winner! Thanks so much! Deb Healy, South Lyon, MI
I just made this and think it will become one of my favorite meals. I loved the flavor and the easy prep makes this a total winner! Thanks so much!
Deb Healy, South Lyon, MI
Reviewed on Nov. 11, 2008 by grandmascookin
I made 1/2 the marindae recipe for 2 chicken breasts and used 3 cups of cooked basmati rice rather than the 1 c. of uncooked instant rice. I marinaded the chicken in 1/2 the marinade and use the other half in the rice.
Reviewed on Oct. 12, 2008 by Seminoles
This was easy to put together and smelled great but my family found the rice to be a bit too strongly flavored. If I did it again I'd substitute some water for part of the reserved marinade to cook the rice in.
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