Orange-Ginger Skillet Chicken

Orange-Ginger Skillet Chicken Recipe
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.


6 servings (serving size: 2 cups)

Recipe from

Cooking Light

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


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)


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.

Corinne Humphrey,

Cooking Light

October 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note