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
    Boneless Skinless Fillet Removed Chicken Breasts 850G
    $11.88 • Ea
  • 2 medium Chilean Navel Oranges, peeled and cut into small, bite-size pieces * 4657
    Orange Seedless 1EA
    $1.59 • Ea
  • 3 tablespoons soy sauce 4658
    Kikkoman Less Sodium Soy Sauce 148ML
    $3.10 • Ea
  • 2 tablespoons honey 4659
    Great Value Liquid Honey Bear 375G
    $4.29 • Ea
  • 2 teaspoons chili garlic sauce 4660
    Heinz Chili Sauce 455ML
    $5.58 • Ea
  • 1/2 teaspoon ground ginger 4661
    Club House Ground Ginger 32G
    $5.37 • Ea
  • 2 green onions, sliced 4662
    Onions Green
    $2.13 • Bun
  • Hot cooked rice 4663
    Lundberg Organic California White Basmati Rice 987G
    $11.85 • Ea
  • 1 clove garlic 4664
    Garlic Organic 90G
    $0.62 • 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.