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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 473
  • Calories from fat: 14%
  • Fat: 7.3g
  • Saturated fat: 1.2g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 1.2g
  • Protein: 36.2g
  • Carbohydrate: 63.7g
  • Fiber: 3.7g
  • Cholesterol: 66mg
  • Iron: 3.8mg
  • Sodium: 433mg
  • Calcium: 45mg

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

  1. 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.
  2. 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.
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