Gingery Orange Chicken
Green Onion Rice
Wine Recommendation
Kendall-Jackson Vintner's Reserve Chardonnay
Ingredients
- 2 lb boneless, skinless chicken breasts
- 2 Tbsp butter
- 1 cup orange marmalade
- 2 Tbsp cornstarch
- 2 Tbsp lemon juice
- ½ tsp ground ginger
- 1 (15-oz) can mandarin oranges
- 1 (12-oz) pkg frozen snow peas
Instructions
- Cut chicken in half crosswise, and pound to an even thickness in a zip-top plastic bag using the heel of your hand or a meat mallet. Season lightly with salt and pepper.
- Melt butter in a large nonstick skillet over medium heat; add half of chicken, and cook 4 to 5 minutes per side or until done. Remove from skillet, and keep warm. Repeat with remaining chicken.
- Meanwhile, stir together marmalade, cornstarch, lemon juice, and ginger. Add to skillet with oranges and juice from can. Cook, stirring occasionally, until sauce is thickened. Return chicken to skillet, and cook 1 minute or until thoroughly heated.
- Steam snow peas according to package directions; stir into chicken mixture.
Side Dish Ingredients
- 2 (8.8-oz) pouches microwavable jasmine rice
- 2 green onions, minced
Side Dish Instructions
- Heat rice according to package directions; stir in green onions.
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