
Honey-ginger chicken with orange rice
6
Point(s)
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
This Asian-inspired dish features honey-dipped chicken breasts coated in a savory blend of pecans and cornmeal. White cornmeal is a better choice than yellow when broiling; yellow is quicker to burn under direct heat, while white browns better. For a more even coating, after you’ve rolled the chicken breasts in the cornmeal mixture, spread the mixture with your fingers if needed, pressing to adhere. A small amount of nuts adds wonderful flavor and richness with only a little fat. If you prefer to avoid nuts, however, use wheat-and-barley cereal nuggets instead. You can add crushed or ground red pepper to add some heat to the dish.
Ingredients
Water
1⅓ cup(s)
Fresh orange juice
⅔ cup(s)
Uncooked instant long-grain white rice
1 cup(s)
Fresh parsley
1 Tbsp, chopped, fresh
Orange zest
1 tsp, grated
Unsalted pecan halves
½ halves
Whole grain white cornmeal
¼ cup(s)
Black pepper
¼ tsp, freshly ground
Honey
1 Tbsp
Low sodium soy sauce
½ Tbsp
Ginger root
½ tsp, grated, peeled, fresh ginger
Uncooked boneless skinless chicken breast(s)
16 oz, 4 (4-ounce) breasts