Gingered Chicken Dinner Recipe
Ingredients
| Orange juice | 1/2 Cup (16 tbs) | |
| Soy sauce | 1/4 Cup (16 tbs) | |
| Garlic | 4 Clove (5gm), minced | |
| Ground ginger | 1 Teaspoon | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/4 Teaspoon | |
| 2 boneless skinless chicken breast halves (6 ounces each) | ||
| Butter | 1 Tablespoon | |
| Uncooked instant rice | 1 Cup (16 tbs) | |
| Frozen broccoli florets | 1 Cup (16 tbs), thawed | |
Directions
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.
Drain and discard the 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 the rice with the reserved marinade; top with the chicken.
Cover and bake at 350° for 15 minutes.
Top with the broccoli; cover and bake for 10-15 minutes longer or until chicken juices run clear.
Pour half into a large resealable plastic bag; add the chicken.
Seal bag and turn to coat; refrigerate overnight.
Cover and refrigerate remaining marinade.
Drain and discard the 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 the rice with the reserved marinade; top with the chicken.
Cover and bake at 350° for 15 minutes.
Top with the broccoli; cover and bake for 10-15 minutes longer or until chicken juices run clear.
Chef
