Orange-Basil Chicken
Jasmine Rice and Orange Snow Peas
Wine Recommendation
Sonoma-Cutrer Chardonnay
Ingredients
- 1½ lb boneless, skinless chicken breasts
- ½ tsp salt
- 2 Tbsp vegetable oil
- 3 cloves garlic, minced
- ¾ cup low-sugar orange marmalade
- 3 Tbsp rice vinegar
- 1 Tbsp honey
- 2 tsp ginger paste (or use ¼ tsp ground ginger)
- ½ cup chopped fresh basil
- 1 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 large 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
- 3 (3.5-oz) pkg boil-in-bag jasmine rice
- 3 (8-oz) pkg snow peas
- 3 Tbsp sesame oil
- 1 orange
- ½ tsp salt
- 3 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 Tbsp zest and squeeze juice from orange. Stir orange zest, orange juice, and salt into peas, tossing to coat. Sprinkle with sesame seeds.
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