Ginger Orange Chicken with Rice from Fruits From Chile®
Stephanie Correa
Ingredients
- 2 tablespoons vegetable oil
- 1 1/2 lbs. boneless, skinless chicken breasts, cut into bite-size pieces
- 2 medium Chilean Navels, peeled and cut into small, bite-size pieces *
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon ground ginger
- 2 green onions, sliced
- Hot cooked rice
Directions
- Heat oil in a large skillet over high heat.
- Add chicken and cook for a few minutes to lightly brown.
- Add Chilean Navels and cook for 5 minutes more.
- Reduce heat to medium and stir in soy sauce, honey, chili garlic sauce and ginger.
- Cook for a few minutes more or until chicken is nicely glazed with sauce.
- Top with green onions and serve over rice. *Can substitute 3 to 4 Chilean Mandarins peeled and cut into small, bite-size pieces.