Orange-Ginger Skillet Chicken

Photography: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Because the chicken will break down if left too long in the citrusy marinade, combine the two components at the campsite.

Yield:

6 servings (serving size: 2 cups)

Recipe from

Nutritional Information

Calories 473
Caloriesfromfat 14 %
Fat 7.3 g
Satfat 1.2 g
Monofat 3.8 g
Polyfat 1.2 g
Protein 36.2 g
Carbohydrate 63.7 g
Fiber 3.7 g
Cholesterol 66 mg
Iron 3.8 mg
Sodium 433 mg
Calcium 45 mg

Ingredients

1 cup chopped orange sections
1/2 cup orange juice
1/4 cup chopped green onions
1/4 cup low-sodium soy sauce
3 tablespoons fresh lemon juice
2 tablespoons olive oil
1 tablespoon honey
2 teaspoons grated peeled fresh ginger
1 teaspoon ground coriander seeds
1 1/2 pounds chicken breast tenders
8 cups cooked rotini (about 1 pound uncooked corkscrew pasta)

Preparation

At home, combine first 9 ingredients in a large heavy-duty zip-top plastic bag, and seal. Place chicken and cooked pasta in separate large heavy-duty zip-top plastic bags; seal.

At campsite, add chicken to marinade; seal bag. Marinate in cooler 3 hours. Heat a large cast-iron skillet over hot coals (or over medium-high heat if at home). Add the chicken mixture, and cook 15 minutes. Add pasta, and simmer 5 minutes or until the chicken is done and the pasta is thoroughly heated.

Note:

Corinne Humphrey,

October 2003