30 Minute Orange Basil Chicken with Coconut Rice
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1/2 tsp sea salt
- 3 cloves garlic minced
- 1/2 cup fresh basil
- 1 tbsp honey
- 2 tbsp rice wine vinegar
- 1 cup lite coconut milk
- 2 cups sugar snap peas
- 1 cup jasmine or basmati rice
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- 1/2 cup orange marmalade (i used a low sugar variety)
- 1-2 tsp freshly grated ginger (sub for 1/2 tsp ground ging
- juice of 1 whole orange
- 2 tsp sesame oil (sub for vegetable oil)
- 2 tbsp roasted pepitas (pumpkin seeds)
- Carbohydrate 7.07274250107185 g
- Cholesterol 65.77089365 mg
- Fat 13.5657563470287 g
- Fiber 0.956346844229997 g
- Protein 28.5308748708971 g
- Saturated Fat 11.0776492052518 g
- Serving Size 1 1 serving (227g)
- Sodium 302.219947625736 mg
- Sugar 6.11639565684185 g
- Trans Fat 1.12051720525546 g
- Calories 265 calories
Begin by preparing rice according to package instructions. Cooking times will vary, but the idea is to cook the rice in 1 cup lite coconut milk and 1½ cups water. Season rice with ½ tsp sea salt. While the rice cooks, heat sesame oil in a large skillet over medium-HIGH heat.In a large bowl, whisk together the following ingredients: orange marmalade, garlic, rice wine vinegar, honey, ginger and fresh orange juice. Add chicken and toss in marinade until fully coated.Pour chicken onto heat skillet and saute for ~4-5 minutes, until browned. Toss in snap peas, reduce heat to medium and cook for another 6-8 minutes, until chicken is cooked through and sauce reduces. During the final 1-2 minutes, add fresh basil and and toss to combine. The basil should quickly begin to wilt.Once rice has soaked up all liquid, stir in 2 tbsp pepitas.To assemble: spoon ¼ of rice into a bowl, top with orange chicken and add additional toppings as desired: green onion, sesame seeds, orange zest. Serve!
