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Pineapple-Orange Chicken with Citrus Rice
Recipes
Pineapple-Orange Chicken with Citrus Rice
4 servings
35 minutes total

Ingredients

  • 1 (8 oz) can pineapple chunks in juice
  • 1 can mandarin oranges in light syrup (8.25–11 oz)
  • 1-inch piece fresh ginger, divided
  • 1 ½ cups reduced-sodium chicken broth (or stock), divided
  • 1 cup white rice
  • 1 lb fresh chicken tenderloins
  • 1 tablespoon sriracha seasoning
  • 1 tablespoon canola oil
  • 1 tablespoon lemon juice
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons cornstarch
  • 2 tablespoons brown sugar
  • 1 (8 oz) can sliced water chestnuts
  • ¼ cup sliced fresh green onions

Steps

    1. Drain pineapple and oranges, reserving juices (about 1 cup total). Peel and grate ginger (2 teaspoons). Pour reserved juices into medium saucepan with 1 cup broth and 1 teaspoon ginger. Bring to a boil, then add rice. Cover and reduce heat to low; cook 20–25 minutes until liquid is absorbed and rice is tender.
    2. Meanwhile, preheat large, nonstick sauté pan on medium-high 2–3 minutes. Cut chicken into bite-size pieces and coat with seasoning (wash hands). Place oil in pan, then add chicken. Cook and stir 1–2 minutes on each side until browned. Add pineapples, oranges, lemon juice, and remaining 1 teaspoon ginger. Cook and stir 1–2 minutes until oranges begin to break down.
    3. Combine soy sauce, cornstarch, sugar, and remaining ½ cup broth; pour into pan. Cook 3–4 minutes, stirring occasionally, until sauce has thickened and chicken is 165°F. Drain water chestnuts and stir into pan. Serve chicken and sauce over rice, sprinkled with onions.

Amount per ¼ recipe serving: Calories 350, Total Fat 4g, Sat Fat 0g, Trans Fat 0g, Chol 70mg, Sodium 820mg, Total Carb 48g, Fiber 2g, Total Sugar 28g, (Incl. 14g Added Sugars), Protein 30g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 15%