Ginger Orange Chicken with Rice

Time & Servings
4 servings
Ingredients
  • 2 tablespoons vegetable oil 4655
  • 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces 4656
    Mina Chicken Breasts Skinless 486G
    $11.88 • Ea
  • 2 medium Chilean Navel Oranges, peeled and cut into small, bite-size pieces * 4657
    Orange Navel Large 1EA
    $1.23 • Ea
  • 3 tablespoons soy sauce 4658
    Kikkoman Less Sodium Soy Sauce 296ML
    $3.99 • Ea
  • 2 tablespoons honey 4659
    Billy Bee Honey Liquid Bear Squeeze 375G
    $7.10 • Ea
  • 2 teaspoons chili garlic sauce 4660
    Compliments Chili Sauce 350ML
    $2.88 • Ea
  • 1/2 teaspoon ground ginger 4661
    Club House Tin Ginger Ground 32G
    $4.31 • Ea
  • 2 green onions, sliced 4662
    Onions Green 1EA
    $0.89 • Bun
  • Hot cooked rice 4663
    Compliments Rice White Long Grain 900G
    $2.15 • Ea
  • 1 clove garlic 4664
    Garlic 1EA
    $0.22 • Ea
Directions

Heat oil in a large skillet over high heat. Add chicken and cook for a few minutes to lightly brown. Add Chilean Navels and cook for 5 minutes more. Reduce heat to medium and stir in soy sauce, honey, chili garlic sauce and ginger. Cook for a few minutes more or until chicken is nicely glazed with sauce. Top with green onions and serve over rice. * Can substitute 3 to 4 Chilean Mandarins peeled and cut into small, bite-size pieces.