Honey-ginger chicken with orange rice
6
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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)
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 (raw or dry roasted, unsalted, no sugar added)
½ half/halves
Whole grain white cornmeal
¼ cup(s)
Black pepper
¼ tsp, freshly ground
Honey
1 Tbsp
Less sodium soy sauce
½ Tbsp
Fresh ginger
½ tsp, grated, peeled, fresh ginger
Uncooked skinless boneless chicken breast
16 oz, 4 (4-ounce) breasts
Instructions
1
In a medium saucepan, combine the water and orange juice; bring to a boil. Stir in the rice; reduce the heat and simmer, covered, until the liquid is absorbed and the rice is tender, about 15 minutes. Fluff with a fork, then stir in the parsley and orange zest.
2
Meanwhile, spray a broiler rack with nonstick spray; preheat the broiler.
3
In a food processor, combine the pecans, cornmeal, and pepper until the nuts are finely ground. Transfer to a plate. In a shallow bowl, combine the honey, soy sauce, and ginger. Dip the chicken in the honey mixture, then roll it in the cornmeal mixture.
4
Broil the chicken 5 inches from the heat until crusty brown and cooked through, about 4 minutes on each side. Serve with the rice.
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