Gingered Chicken Dinner Recipe
Gingered Chicken Dinner Recipe photo by Taste of Home

Gingered Chicken Dinner Recipe

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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
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min.
MAKES:2 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. + marinating Bake: 25 min.
MAKES: 2 servings


  • 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

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, 1739 mg sodium, 55 g carbohydrate, 2 g fiber, 42 g protein.


  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.
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 Sep. 11, 2014

"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."

Reviewed Oct. 6, 2011

"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 Feb. 23, 2010

"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 Feb. 19, 2010

"rediculous amount of sodium in recipe"

Reviewed Feb. 16, 2010

"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!"

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