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Honey-ginger chicken with orange rice

Honey-ginger chicken with orange rice

Total Time
35 min
15 min
20 min


No added sugar orange juice

cup(s), (160ml)

Long grain rice

cup(s), (130g)

Fresh flat-leaf parsley

1 tbs, chopped

Orange rind

1 tsp, finely grated


cup(s), (40g)


¼ cup(s), (40g)


2 tsp

Reduced salt soy sauce

1 tbs

Fresh ginger

½ tsp, finely grated

Skinless chicken breast

500 g, (4 x 125g)

Green shallot(s)

2 individual, thinly sliced

Oil spray

1 x 3 second spray(s)


  1. Combine orange juice and ⅔ cup water in a saucepan and bring to the boil. Stir in rice, reduce heat to low, cover and simmer gently for 15 minutes, or until liquid is absorbed and rice is tender. Fluff with a fork, then stir in parsley and orange rind. Cover to keep warm.
  2. Meanwhile, preheat oven to 220°C. Line a baking tray with baking paper.
  3. Process pecans and polenta in a small food processor until nuts are finely ground. Transfer to a plate and season with pepper. Combine honey, soy sauce and ginger in a shallow bowl.
  4. Pound chicken breasts between two sheets of plastic wrap with a meat mallet or rolling pin until an even 1cm thickness. Dip chicken in honey mixture, then toss in polenta mixture, pressing on lightly to give an even coating. Place on prepared tray. Bake for 15 minutes, turning halfway during cooking time, or until cooked through.
  5. Serve with rice and garnish with shallots.