Orange Chicken With Jasmine Rice Recipes

EASY ORANGE CHICKEN CASSEROLE

Easy Orange Chicken Casserole image

This orange chicken casserole is a healthy spin on your favorite take-out classic! Just a few simple ingredients and a casserole dish you can have a dinner packed with veggies, protein, and whole grains, in just 60 minutes.

Provided by Lee Hersh

Categories Dinner

Number Of Ingredients 13

Ingredients

15 oz. chicken breast (~2 large)
1.5 cups germinated brown rice
1/2 yellow onion (diced)
4 cups broccoli (chunked)
1.5 cups orange juice
2 cups chicken broth
1/4 cups tamari (or soy sauce)
1/4 cup honey
2 tablespoons rice vinegar
1 tablespoon minced garlic
1 teaspoon freshly ground ginger
2 tablespoon sriracha
1 teaspoon orange zest

Steps:

Preheat oven to 375ºF and spray your casserole dish with coconut oil cooking spray (be generous!).
Next, prep veggies by dicing the yellow onion and chopping broccoli into chunks. Sprinkle veggies in to casserole dish.
Prep chicken breast by cutting it into small pieces and then placing on top of the vegetables.
Add germinated brown rice into the casserole dish and set aside.
In a medium size bowl, mix together all ingredients for the sauce.
Add sauce mixture to the casserole dish and use a large spoon to mix all ingredients together, making sure everything is (mostly) covered.
Cover with tin foil and bake for 30 minutes.
Then, remove and stir. It will still be a little soupy, but don't worry this is how it's suppose to be! Place back in oven for 30 minutes, covered.
When casserole is done, take out and let sit for 10 minutes before serving.

Nutrition Facts : ServingSize 1 /6, Calories 421 kcal, Sugar 21 g, Sodium 243 mg, Fat 6 g, Carbohydrate 67 g, Fiber 4 g, Protein 27 g

CHICKEN SATAY STIR-FRY WITH ORANGE SCENTED JASMINE RICE

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice image

Provided by Rachael Ray : Food Network

Categories main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 21

Ingredients

3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves

Steps:

Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

CHICKEN SATAY WITH ORANGE SCENTED JASMINE RICE

Chicken Satay With Orange Scented Jasmine Rice image

Another recipe from Rachael Ray! I changed it around a little to make it easier for me. This is easy and really tasty! Plus it is colorful and pretty. Doug liked the chicken, but wasn't too crazy about the peanut sauce on the veggies. Garnish with cucumber and orange slices.

Provided by dicentra

Categories Chicken

Time 20m

Yield 6 serving(s)

Number Of Ingredients 18

Ingredients

2 cups water
1 orange, zest of (only the orange part, no white)
1 cup jasmine rice, rinsed
1 tablespoon oil
1 1/2-1 3/4 lbs chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces (8 tenders)
2 garlic cloves, crushed
1 medium yellow onion, sliced
1 red bell pepper, seeded, quartered and sliced (green is okay too, but red would be prettier)
1 cup shredded carrot
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls (regular peas are fine too)
1/4 cup peanut butter
3 tablespoons dark soy sauce
3 tablespoons honey
1 inch gingerroot, grated
1 garlic clove, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juice of

Steps:

Combine zest, water and rice in rice cooker. Set to cook. It will be done about the same time as the stir fry if you do this step first.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more.
Combine all ingredients for sauce together in a microwave safe bowl, stirring the sauce until all ingredients are combined. Microwave for 30-45 seconds. Stir well to combine.
Combine the sauce with the chicken and vegetables and serve over hot rice.

Nutrition Facts : Calories 397.4, Fat 9.5, SaturatedFat 1.9, Cholesterol 65.8, Sodium 647.1, Carbohydrate 44.9, Fiber 3.7, Sugar 13.9, Protein 33.4

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