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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 2 |
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Preparation time does not include refrigeration time. Ingredients:
1 cup onion, chopped |
8 garlic cloves, large, minced |
1 cup lemon juice |
1/2 cup soy sauce |
1/4 cup honey |
1 tablespoon ground ginger, slightly rounded |
2 boneless skinless chicken breasts, cut into strips |
1 cup chicken broth |
1 cup instant rice, uncooked |
2 tablespoons fresh parsley, chopped |
1 teaspoon orange zest, rounded, minced |
Directions:
1. In a bowl, combine onion, garlic, lemon juice, soy sauce, honey & ginger.
2. Pour half into a resealable plastic bag, then cover & refrigerate remaining marinade.
3. Add chicken strips to bag of marinade, then seal bag & turn to coat, before refrigerating for at least 1 hour.
4. In a saucepan bring chicken broth to boil, then remove from heat.
5. Into the chicken broth, stir rice, parsley & orange zest, then cover & let stand 5 minutes.
6. Meanwhile, in a hot skillet, cook chicken & reserved marinade until chicken is no longer pink, 10-15 minutes.
7. Serve with rice.
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