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Gingered Chicken Dinner Recipe
|Orange juice||1⁄2 Cup (8 tbs)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Ground ginger||1 Teaspoon|
|Boneless skinless chicken breast halves||12 Ounce (2 Pieces, 6 Ounce Each)|
|Uncooked instant rice||1 Cup (16 tbs)|
|Frozen broccoli florets||1 Cup (16 tbs), thawed|
Serving size: Complete recipe
Calories 1312 Calories from Fat 151
% Daily Value*
Total Fat 17 g26.3%
Saturated Fat 9 g44.9%
Trans Fat 0.1 g
Cholesterol 229.6 mg
Sodium 4844.2 mg201.8%
Total Carbohydrates 182 g60.8%
Dietary Fiber 7.7 g30.8%
Sugars 11.9 g
Protein 105 g209.2%
Vitamin A 55.8% Vitamin C 229.7%
Calcium 22.7% Iron 50.3%
*Based on a 2000 Calorie diet
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.