Saturday, December 27, 2008

Gingered Chicken

This recipe was sized for two so I have doubled most of the proportions below to make a full meal.
Gingered Chicken

From: Taste of Home, November 2008

3 cups orange juice
1/2 cup soy sauce
6 cloves garlic, minced
2 tsp. ground ginger
1 tsp. salt
1/2 tsp. pepper
2 chicken breast halves, cut into strips or bite sized pieces
2 Tbs. butter
2 cup uncooked instant rice
2 cup frozen broccoli florets, thawed

In a bowl, combine the first six ingredients. Pour half into a large plastic bag; add the chicken. Seal the bag and turn to coat; refrigerate overnight. Cover and refrigerate the remaining marinade.

Drain and discard marinade. In a small skillet over medium heat, brown chicken in butter for 2-3 minutes on each side. In a greased 9x13 pan, combine rice with reserved marinade; top with chicken. Cover and bake at 350 degrees for 15 minutes. Top with broccoli, cover and bake 10-15 minutes longer or until chicken juices run clear.

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