Orange Ginger Chicken

Gluten Free
Dairy Free
Health score
26%
Orange Ginger Chicken
30 min.
4
580kcal

Suggestions


Welcome to a delightful culinary adventure with our Orange Ginger Chicken! This vibrant dish is not only a feast for the eyes but also a celebration of flavors that will tantalize your taste buds. Perfectly gluten-free and dairy-free, it caters to a variety of dietary preferences, making it an ideal choice for family dinners or casual lunch gatherings.

In just 30 minutes, you can whip up a meal that serves four, ensuring everyone leaves the table satisfied. The star of this dish is the tender, boneless chicken breast, stir-fried to perfection and coated in a luscious teriyaki glaze infused with zesty orange juice and a hint of ginger. The addition of crisp snow pea pods and colorful yellow bell pepper not only enhances the dish's visual appeal but also adds a satisfying crunch that complements the tender chicken.

Imagine the aroma wafting through your kitchen as you sauté the chicken and vegetables, creating a symphony of flavors that will have your family eagerly awaiting dinner. Serve this delightful creation over a bed of hot, fluffy rice, and watch as it becomes a new favorite in your household. Whether you're looking for a quick weeknight meal or a dish to impress your guests, Orange Ginger Chicken is sure to deliver. Dive into this delicious recipe and experience the perfect balance of sweet and savory in every bite!

Ingredients

  • 0.5 cup teriyaki sauce (from 12-ounce bottle)
  • 0.3 cup orange juice 
  • teaspoon ginger finely chopped
  • tablespoon vegetable oil 
  • pound chicken breast boneless for stir-fry
  • cup snow peas chinese ()
  • medium bell pepper yellow cut into 1/4-inch strips
  • cups rice hot cooked
  • serving pepper red crushed

Equipment

  • frying pan

Directions

  1. Mix teriyaki glaze, orange juice and gingerroot; set aside.
  2. Heat oil in 10-inch nonstick skillet over medium-high heat.
  3. Add chicken; stir-fry 3 to 4 minutes or until no longer pink in center.
  4. Add pea pods, bell pepper and teriyaki mixture.
  5. Heat to boiling; reduce heat. Simmer uncovered 2 to 3 minutes or until vegetables are crisp-tender.
  6. Serve over 4 cups rice. Refrigerate remaining 3 cups rice to use for Shrimp Rice Salad .

Nutrition Facts

Calories580kcal
Protein24.7%
Fat11.71%
Carbs63.59%

Properties

Glycemic Index
44
Glycemic Load
84.8
Inflammation Score
-7
Nutrition Score
27.571304487145%

Flavonoids

Eriodictyol
0.04mg
Hesperetin
2.47mg
Naringenin
0.44mg
Luteolin
0.3mg
Myricetin
0.08mg
Quercetin
0.36mg

Nutrients percent of daily need

Calories:580.25kcal
29.01%
Fat:7.35g
11.3%
Saturated Fat:1.41g
8.82%
Carbohydrates:89.72g
29.91%
Net Carbohydrates:87.45g
31.8%
Sugar:7.97g
8.86%
Cholesterol:72.57mg
24.19%
Sodium:1523.15mg
66.22%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:34.85g
69.7%
Vitamin C:81.01mg
98.2%
Selenium:57.81µg
82.58%
Manganese:1.43mg
71.46%
Vitamin B3:13.95mg
69.73%
Vitamin B6:1.25mg
62.56%
Phosphorus:437.78mg
43.78%
Vitamin B5:3.04mg
30.45%
Magnesium:97.31mg
24.33%
Potassium:762.58mg
21.79%
Copper:0.32mg
16.19%
Zinc:2.2mg
14.66%
Vitamin B1:0.2mg
13.58%
Iron:2.36mg
13.13%
Vitamin K:13.15µg
12.53%
Vitamin B2:0.21mg
12.51%
Vitamin A:549.42IU
10.99%
Folate:40.13µg
10.03%
Fiber:2.27g
9.09%
Calcium:60.13mg
6.01%
Vitamin E:0.9mg
6%
Vitamin B12:0.23µg
3.78%