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Orange and Ginger Chicken
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Prep Time:
25 minutes
Total Time:
25 minutes
30 Minute Crispy Ginger Chicken with Zesty Orange Rice
Ingredients:
  • 1 cup uncooked basmati or regular long-grain white rice
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
  • 1 egg
  • 2 tablespoons milk
  • 1 cup Original Bisquick™ mix
  • 1/2 teaspoon ground ginger
  • 1 1/2 teaspoons grated orange peel
  • 4 boneless skinless chicken breasts (about 1 1/4 lb), each cut in half
  • 1/3 cup canola or vegetable oil
  • 3 tablespoons orange marmalade
  • 1/4 cup sliced almonds
  • 1 tablespoon chopped fresh parsley
  • 1 medium orange, cut into 8 slices
Instructions:
  • In a 2-quart saucepan, bring the rice and broth to a boil. Lower the heat, cover, and let it simmer for 20 minutes.
  • In a small bowl, whisk together the egg and milk. In a shallow dish, combine the Bisquick mix, ginger, and orange peel. Dip the chicken into the egg mixture, then coat it with the Bisquick mixture.
  • Heat oil in a 12-inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until browned outside and juices run clear when thickest part is cut (170°F).
  • Once the rice is fully cooked, gently fluff it with a fork and then mix in the orange marmalade. Transfer the rice to a serving platter, top it with the chicken, and sprinkle with almonds and parsley. Finish by garnishing with orange slices for a beautiful presentation.

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