Hannaford homepage
Weekly FlyerGift Cards
0 items

{"dragByHandle":true,"dragByBody":false,"cssSelector":"ql-thumbnail","widgetClass":"OverlayWidget","bindings":{"bind0":{"element":".ql-thumbnail .Quicklook .trigger","type":"quicklookselected","fn":"function(){$.fnProxy(arguments,\'#headerOverlay\',OverlayWidget.show,\'OverlayWidget.show\');}"}},"effectOnHide":"slide","effectOnShowOptions":"{}","effectOnHideOptions":"{}","closeOnBackgroundClick":true,"effectOnShowSpeed":"1200","onScreenPadding":10,"allowOffScreenOverlay":false,"captureClicks":true,"effectOnShow":"slide","effectOnHideSpeed":"1200"}

Serrano Orange Chicken with Jasmine Rice

Serrano Orange Chicken with Jasmine Rice

Get Ready

Servings: Serves 4Learn How to Scale This Recipe

Prep Time: 15 minutes

Cook Time: 18 minutes

Ingredients: Add ingredients to List

1 lb boneless skinless chicken breast cut into 3/4-inch pieces
3 tablespoons cornstarch
1 teaspoon grated orange zest
3/4 cup orange juice
2 tablespoons honey
2 each serrano chili peppers, seeded, deveined, and minced
1 tablespoon toasted sesame oil
1 teaspoon Crushed red pepper flakes, or to taste
2 teaspoons minced garlic
2 tablespoons reduced-sodium soy sauce
2 tablespoons Olive oil, divided
1 cup sliced red and yellow bell pepper
2(8.5 oz.) pkgs precooked microwavable jasmine rice (such as Uncle Ben's)

directions:

1. In a medium bowl, coat chicken pieces with cornstarch. Set aside.
2. In another medium bowl, combine orange zest, orange juice, honey, serranos,sesame oil, red pepper flakes, garlic, and soy sauce. Whisk to combine. Set aside.
3. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add bell peppers and cook until slightly softened, about 3 minutes. Transfer to a plate.
4. Add remaining 1 tablespoon olive oil to the pan and heat over medium-highheat. Add chicken and cook about 5 minutes. Turn chicken and cook 5 minutes longer. Add orange sauce to the skillet. Toss to coat chicken, and cook until sauce is reduced by half, about 3 minutes. Add bell peppers back to the pan and cook just until heated through, about 1minute.
5. Heat rice in microwave according to package instructions, about 1 1/2minutes.
6. To serve, divide rice among 4 bowls. Top with chicken and peppersand serve immediately.
Source: Hannaford fresh Magazine, September - October 2011

{"widgetClass":"TabWidget","options":"{cache:true}"}

Quantity Ingredients  
1 lb boneless skinless chicken breast cut into 3/4  
3 tablespoons cornstarch  
1 teaspoon grated orange zest  
3/4 cup orange juice  
2 tablespoons honey  
2 each serrano chili peppers, seeded, deveined, an  
1 tablespoon toasted sesame oil  
1 teaspoon Crushed red pepper flakes, or to taste  
2 teaspoons minced garlic  
2 tablespoons reduced-sodium soy sauce  
2 tablespoons Olive oil, divided  
1 cup sliced red and yellow bell pepper  
2(8.5 oz.) pkgs precooked microwavable jasmine ric  
Add to Shopping ListLearn More About Shopping Lists

* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories 540 kcal (27%)
Calories from Fat 144 kcal (0%)
Total Fat 16 g (24%)
Saturated Fat 2 g (10%)
Cholesterol 75 mg (25%)
Sodium 340 mg (14%)
Total Carbohydrates 69 g (23%)
Dietary Fiber 2 g (8%)
Protein 30 g (50%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
loading