Skillet Orange Chicken
Sautéed Sugar Snap Peas and Steamed Rice
Ingredients
- ¾ cup orange juice
- ¼ cup firmly packed brown sugar
- 2 Tbsp soy sauce
- 1 tsp bottled minced garlic
- ½ tsp ground ginger
- 1 Tbsp vegetable oil
- 2 lb boneless, skinless chicken breast, cut into 1-inch pieces
Instructions
- Whisk together orange juice, brown sugar, soy sauce, garlic, and ginger in a small bowl.
- Heat oil in a large skillet over medium-high heat. Add chicken, and cook 5 minutes, stirring occasionally.
- Add orange mixture, and cook, 3 minutes, stirring occasionally. Serve over rice.
Side Dish Ingredients
- 3 Tbsp vegetable oil
- 1 lb sugar snap peas
- 1 Tbsp bottled minced garlic
- ¼ cup chicken broth
- 2 (8.8-oz) pouches microwavable jasmine rice
Side Dish Instructions
- Heat oil in a large nonstick skillet over medium-high heat. Add snap peas and garlic; sauté 2 minutes.
- Add broth; cover and cook 5 minutes or until vegetables are tender.
- Heat rice according to package directions.
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