Ginger Orange Chicken with Jasmine Rice

Stir-fried chicken thighs with ginger orange marmalade, minced red pepper and sesame seeds with cilantro jasmine rice.

By: G. Garvin, Celebrity Chef

Prep Time: 10 min
Cook Time: 20 min

RECIPE
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Servings:

Yield: 4 Servings

Ingredients:

2 cups cilantro jasmine rice
1 cup orange marmalade
2 tablespoons ginger root, fresh, grated
2 tablespoons low sodium soy sauce
2 teaspoons sesame seed oil
2 teaspoons Asian seasoning
2 cups chicken thighs, boneless, skinless, cubed 1 inch
2 tablespoons canola oil
2 tablespoons toasted sesame seeds
1/4 cup green onions, sliced thin on bias
1 teaspoon red pepper, minced

Cilantro Jasmine Rice
2 cups water
2 teaspoons low sodium vegetable base
1 cup jasmine rice
1/2 teaspoon ground black pepper
2 tablespoons cilantro leaves, chopped

Allergens:

Gluten, Soy, Wheat

Nutritional Information

Directions:

Cilantro Jasmine Rice: Combine hot water with vegetables base. Stir to dissolve completely. Reserve. Combine broth, rice and pepper. Bring to a boil over medium-high heat. Reduce heat, cover and simmer until rice is tender and liquid is absorbed. Fold in cilantro.
For Service: In a bowl, combine orange marmalade, ginger, soy sauce and sesame oil. Mix well. Heat canola oil in a sauté pan over medium-high heat, add chicken, Asian seasoning and ginger, stir until browned. Add marmalade, continue to cook until cooked through. Place 1/2 cup jasmine rice on plate, top with 1/2 cup chicken mixture. Garnish with 1/2 tablespoon sesame seeds, 1 tablespoon green onions and 1/4 teaspoon minced red pepper.