Orange-Basil Chicken
Jasmine Rice and Orange Snow Peas
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- ½ lb boneless, skinless chicken breasts
- ⅛ tsp salt
- 2 tsp vegetable oil
- 1 clove garlic, minced
- ¼ cup low-sugar orange marmalade
- 1 Tbsp rice vinegar
- 1 tsp honey
- ¾ tsp ginger paste (or use a dash of ground ginger)
- 3 Tbsp chopped fresh basil
- ½ orange, cut into wedges (optional)
Instructions
- Pound chicken to an even thickness using the heel of your hand or a meat mallet. Sprinkle chicken with salt; cook chicken in hot oil in a skillet over medium-high heat 4 minutes per side or until browned. Add garlic; cook 1 minute or until fragrant.
- Add marmalade, vinegar, honey, and ginger paste to skillet, turning to coat chicken. Reduce heat to medium; cook 3 minutes or until thoroughly heated and chicken is done. Stir in basil. Serve with orange wedges, if desired.
Side Dish Ingredients
- 1 (3.5-oz) pkg boil-in-bag jasmine rice
- 1 (8-oz) pkg snow peas
- 1 Tbsp sesame oil
- ½ orange
- ⅛ tsp salt
- 1 Tbsp sesame seeds
Side Dish Instructions
- Cook rice according to package directions.
- Meanwhile, cook peas, covered, in hot oil in a large skillet over medium-high heat 8 minutes or until lightly browned and tender, stirring occasionally.
- Grate 1 tsp zest and squeeze 2 Tbsp juice from orange. Stir orange zest, orange juice, and salt into peas, tossing to coat. Sprinkle with sesame seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
255
|
313
|
568
|
| Fat (g) | 8 | 9 | 17 |
| Sat. Fat (g) | 1 | 1 | 2 |
| Protein (g) | 26 | 7 | 33 |
| Carb (g) | 18 | 49 | 67 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 339 | 147 | 486 |
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