Orange Rosemary Garlic Chicken
Chicken & PoultryGluten-freeWokDinnerDinnerLunchLunchBetter Than TakeoutLow-sodiumHigh ProteinSugar ConsciousDairy-freeSteamers
Ingredients
- 1 cup uncooked white rice
- 2 cups water
- 1 tbsp oil
- 1 red onion
- 1 lb (450 g) boneless, skinless chicken thighs
- 1 orange, such as Navel or Valencia
- 1 tbsp honey
- 1 tbsp Rosemary Garlic Seasoning
- 1 tsp cornstarch
Preparation
- In Multipurpose Steamer, combine rice and water. Top with tray; microwave uncovered, on high for about 16–18 min, or until tender.
- In Wok, heat oil over medium-high heat. Meanwhile, cut onion in half lengthwise, thinly slice each half. Add chicken to wok. Cook until golden-brown, about 2–3 min per side. Add onion; cook for 2 min, stirring halfway through, until softened and slightly browned.
- Cut orange into quarters. Using 2-in-1 Citrus Press, squeeze juice into a bowl, you should have about 1⁄2 cup. Whisk in honey, seasoning, and cornstarch.
- Decrease heat to medium-low. Pour sauce into pan; simmer, stirring and turning chicken to coat with sauce. Add more water to thin sauce, if needed. Serve with rice.
Epicure Products Used
Nutritional Information
Per serving: Calories 380, Fat 8 g (Saturated 1 g, 0 0 g), Cholesterol 90 mg, Sodium 105 mg, Carbohydrate 48 g (Fiber 1 g, Sugars 8 g), Protein 27 g.
Tips
If your orange doesn’t give you a full 1⁄2 cup of juice, top with water.
Perfectly Balance Your Plate
Serve with 2 cups spinach and 1 tbsp Epicure dressing of your choice.