Easy Orange Chicken
½ recipe Batch-Baked Citrus Herb Chicken, cooked
2 Tbsp. toasted sesame oil
3 mini seedless sweet peppers, thinly sliced into rings
3 cloves garlic, finely chopped
½ cup Asian orange glaze and stir-fry sauce
¼ cup orange marmalade
2 cups cooked instant white rice
2 Tbsp. unseasoned rice vinegar
2 (8 oz.) pkg. steam-in-bag broccoli, steamed
2 stalks green onion, thinly sliced
Fresh Thyme crushed red pepper flakes, for garnish
- Cut cooked chicken breasts into about ¾- to 1-inch chunks; set aside.
- In a large nonstick skillet, heat oil over medium heat. Add chicken. Cook 2 to 3 minutes. Add pepper rings and garlic to the pan. Continue cooking 1 to 3 minutes more or until internal temperature reaches 165°F, stirring frequently.
- Add orange sauce and marmalade. Stir to combine. Let the sauce simmer 2 to 3 minutes or until slightly thickened and heated through, stirring frequently.
- Spoon cooked rice into a large bowl. Stir in vinegar. Cover and set aside.
- To serve, divide rice and broccoli among 4 bowls. Top each with orange chicken. Sprinkle with green onion. Garnish with red pepper flakes, if desired.
Each serving contains: 700 calories, 21 g fat, 3.5 g saturated fat, 0 g trans fat, 165 mg cholesterol, 660 mg sodium, 71 g carbohydrates, 5 g fiber, 37 g sugar, 58 g protein. Daily values: 0% vitamin D, 10% calcium, 20% iron, 30% potassium.
Directions
½ recipe Batch-Baked Citrus Herb Chicken, cooked
2 Tbsp. toasted sesame oil
3 mini seedless sweet peppers, thinly sliced into rings
3 cloves garlic, finely chopped
½ cup Asian orange glaze and stir-fry sauce
¼ cup orange marmalade
2 cups cooked instant white rice
2 Tbsp. unseasoned rice vinegar
2 (8 oz.) pkg. steam-in-bag broccoli, steamed
2 stalks green onion, thinly sliced
Fresh Thyme crushed red pepper flakes, for garnish
- Cut cooked chicken breasts into about ¾- to 1-inch chunks; set aside.
- In a large nonstick skillet, heat oil over medium heat. Add chicken. Cook 2 to 3 minutes. Add pepper rings and garlic to the pan. Continue cooking 1 to 3 minutes more or until internal temperature reaches 165°F, stirring frequently.
- Add orange sauce and marmalade. Stir to combine. Let the sauce simmer 2 to 3 minutes or until slightly thickened and heated through, stirring frequently.
- Spoon cooked rice into a large bowl. Stir in vinegar. Cover and set aside.
- To serve, divide rice and broccoli among 4 bowls. Top each with orange chicken. Sprinkle with green onion. Garnish with red pepper flakes, if desired.