Chicken and Rice with an Asian Flare Recipe
Ingredients
- 1/3 c water
- 1/4 c brown sugar
- 2 T orange juice (I used fresh squeezed)
- 2 T ketchup
- 2 T low salt soy sauce
- 1 T vinegar
- 2 T minced garlic
- 1/2 tsp red pepper flake (turns out this is exactly how much comes in the little packs from Dominos, so don't throw those away)
- 1 tsp orange zest
- pinch allspice
- 2 chicken breasts, thawed and cubed
- 1 c brown rice
- 1 1/2 c water
- green onion for garnish
Directions
- Boil the water and add rice. Cook on low for about 45 minutes until done.
- Mix all the ingredients up to all spice together in a bowl. Set aside
- Cook the chicken in a hot skillet with olive oil until almost cooked through.
- Add in the sauce and allow to simmer and reduce. If further thickening is needed make a cornstarch slurry ( 1 part cornstarch to 2 parts water approx.) and mix in. Cook until the sauce is no longer milky.
- Serve over rice with a garnish of green onions for crunch.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 336g | |
| Recipe makes 3 servings | |
| Calories 469 | |
| Calories from Fat 93 | 20% |
| Total Fat 10.44g | 13% |
| Saturated Fat 2.84g | 11% |
| Trans Fat 0.11g | |
| Cholesterol 59mg | 20% |
| Sodium 311mg | 13% |
| Potassium 417mg | 12% |
| Total Carbs 68.21g | 18% |
| Dietary Fiber 2.5g | 8% |
| Sugars 19.58g | 13% |
| Protein 24.78g | 40% |
