Gingered Chicken Dinner Recipe
- 1-1/2 cups orange juice
- 1/4 cup soy sauce
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 boneless skinless chicken breast halves (6 ounces each)
- 1 tablespoon butter
- 1 cup uncooked instant rice
- 1 cup frozen broccoli florets, thawed
- 1. In a bowl, combine the first six ingredients. Pour half into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate overnight. Cover and refrigerate remaining marinade.
- 2. Drain and discard marinade. In a small skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 8-in. square baking dish, combine rice with reserved marinade; top with chicken.
- 3. Cover and bake at 350° for 15 minutes. Top with broccoli; cover and bake 10-15 minutes longer or until chicken juices run clear. Yield: 2 servings.
1 each: 499 calories, 10g fat (5g saturated fat), 109mg cholesterol, 1739mg sodium, 55g carbohydrate (11g sugars, 2g fiber), 42g protein
Reviews for Gingered Chicken Dinner
"Thought the chicken was a bit dry, but it was very easy for a one dish meal. I substituted brown rice and used fresh broccoli."
"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."
"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."
"rediculous amount of sodium in recipe"
"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!"
"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"
"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."
"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."
"I love this meal! I have made it for just myself and my husband, and make it for dinner parties on a regular basis."
"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 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."
"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."
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.