Directions:
- In a saucepan, bring the water to a boil over high heat.
- Add the rice, chicken base or bouillon, 1 Tbsp orange peel and the 1/4 tsp salt.
- Return to boil, cover, reduce heat to low, and cook for 15 minutes.
- Keep covered, and set aside.
- Sprinkle the chicken with salt and pepper.
- In a large skillet over med heat, melt the butter and add the oil.
- Cook the chicken for 3-5 minutes on each side, remove from pan.
- Add the green onions to the pan and cook over low heat for 1 minute, stirring frequently.
- Add the remaining ingredients to the pan.
- Turn heat back up to medium high and add the chicken back to the pan.
- Cook for 5 more minutes, stirring frequently.
- Fluff the rice.
- Divide rice among plates, and top with the chicken.
- Spoon sauce over chicken and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 492.8 Kcal (2063 kJ) | ||
| Calories from fat | 157.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.51g | 27% | |
|---|---|---|---|
| Cholesterol | 156.01mg | 52% | |
| Sodium | 1324.51mg | 55% | |
| Potassium | 874.31mg | 19% | |
| Total Carbs | 37.85g | 13% | |
| Sugars | 8.02g | 32% | |
| Dietary Fiber | 1.43g | 6% | |
| Protein | 49.95g | 100% | |
| Vitamin C | 35.3mg | 59% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 24mg | 133% | |
| Calcium | 42.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 97.69 Kcal (409 kJ) | ||
| Calories from fat | 31.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.47g | 27% | |
|---|---|---|---|
| Cholesterol | 30.92mg | 52% | |
| Sodium | 262.55mg | 55% | |
| Potassium | 173.31mg | 19% | |
| Total Carbs | 7.5g | 13% | |
| Sugars | 1.59g | 32% | |
| Dietary Fiber | 0.28g | 6% | |
| Protein | 9.9g | 100% | |
| Vitamin C | 7mg | 59% | |
| Iron | 4.8mg | 133% | |
| Calcium | 8.4mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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