Salsa Orange Chicken Skillet Recipe
Salsa Orange Chicken Skillet Recipe photo by Taste of Home

Salsa Orange Chicken Skillet Recipe

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“This is an easy, festive meal to serve for any occasion. Its taste and appearance are sure to impress.” Especially since this dish only has 6 g of fat per serving! Nancy Daugherty - Cortland, Ohio
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings

Ingredients

  • 2 cups uncooked instant brown rice
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons canola oil
  • 1 cup chunky salsa
  • 1/4 cup orange marmalade
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 2 tablespoons minced fresh cilantro

Nutritional Facts

2/3 cup chicken mixture with 3/4 cup rice equals 397 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 357 mg sodium, 53 g carbohydrate, 4 g fiber, 27 g protein.

Directions

  1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink.
  2. Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice. Yield: 4 servings.
Originally published as Salsa Chicken Skillet in Simple & Delicious March/April 2009, p31

Nutritional Facts

2/3 cup chicken mixture with 3/4 cup rice equals 397 calories, 6 g fat (1 g saturated fat), 63 mg cholesterol, 357 mg sodium, 53 g carbohydrate, 4 g fiber, 27 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Salsa Orange Chicken Skillet

AVERAGE RATING
   (12)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (2)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Dec. 10, 2013

Super easy and everyone likes it. I make it as is except for doubling it for a family of four. Great with pot stickers.

MY REVIEW
Reviewed Jun. 21, 2013

This tasted a lot like the Orange chicken from a Chinese restaurant. Didn't miss the fried meat in it. I used leftover pork tenderloin with with the chicken. That was good also. Will definitely make this again. Very easy.

MY REVIEW
Reviewed Sep. 1, 2011

Great way to reinvent Chicken and Rice Left-overs. Rave reviews and I had the key ingrediants right in my fridge. I used this to spice up my grilled chix left overs so I added already grilled chix to the skillet and added the Salsa recipe. Scooped it ontop of nuked left over rice pilaf and tada! Chix Salsa! Delish!

MY REVIEW
Reviewed Feb. 22, 2011

I made the recipe as is, but the chicken had not absorbed any of the wonderful flavor of the sauce after the 2 minutes of cooking, so I covered the pan and simmered it for about 45 minutes. It really made a difference. The longer cooking time allowed the flavors to marry. I did add a little salt to the recipe. You could also top it with chopped green onions along with the cilantro. Such a simple recipe.

MY REVIEW
Reviewed Apr. 21, 2010

I loved the unusual combination in the sauce, but felt it was a bit too sweet. Next time I will either cut the marmalade or the brown sugar a bit.

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