Grilled Orange Chicken and Rice

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated.

1 lb. boneless, skinless, chicken breast, cut into bite size pieces

3/4 cup orange juice, pulp free

1/4 cup low-sodium soy sauce

2 tablespoon canola oil

2 medium cloves garlic, minced

1 teaspoon onion powder

1 teaspoon smoked paprika

2 cups cooked white rice

3 green onions, chopped

2 tablespoons sesame seeds

Salt and Pepper, to taste

In a large bowl, whisk orange juice, soy sauce, olive oil, garlic, onion powder, paprika, salt and pepper. Place marinade and chicken pieces in a large plastic sealable bag. Toss well to completely coat chicken. Marinate for a couple hours (up to 12 hours) in the refrigerator.

In a large skillet, cook the chicken for 5-7 minutes or until all pink is cooked out. Add sauce. Bring to a boil. Reduce to a simmer for 4-5 minutes.

Serve chicken over rice with sauce. Garnish with green onions and sesame seeds.

Sponsor: Dan’s Market