Photo of Honey-ginger chicken with orange rice by WW

Honey-ginger chicken with orange rice

Total Time
30 min
15 min
15 min
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.



1 cup(s)

Fresh orange juice


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


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


  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.