Orange basil chicken with snap peas and coconut rice is an incredibly flavorful meal that comes together in only 30 minutes. This easy, nutritious meal is totally worth ditching the take-out over!
Servings: 4 servings
- 1 lb boneless skinless chicken breasts cut into bite-sized pieces
- ½ cup orange marmalade I used a low sugar variety
- 3 cloves garlic minced
- 2 tablespoon rice wine vinegar
- 1 tablespoon honey
- 1–2 teaspoon freshly grated ginger sub for ½ teaspoon ground ginger
- Juice of 1 whole orange
- 2 teaspoon sesame oil sub for vegetable oil
- 2 cups sugar snap peas
- ½ cup fresh basil
- 1 cup jasmine or basmati rice
- 1 cup lite coconut milk
- 2 tablespoon roasted pepitas pumpkin seeds
- ½ teaspoon sea salt
Begin by preparing rice according to package instructions. Cooking times will vary, but the idea is to cook the rice in 1 cup lite coconut milk and 1 ½ cups water. Season rice with ½ teaspoon sea salt. While the rice cooks, heat sesame oil in a large skillet over medium-HIGH heat.
In a large bowl, whisk together the following ingredients: orange marmalade, garlic, rice wine vinegar, honey, ginger and fresh orange juice. Add chicken and toss in marinade until fully coated.
Pour chicken onto heat skillet and saute for ~4-5 minutes, until browned. Toss in snap peas, reduce heat to medium and cook for another 6-8 minutes, until chicken is cooked through and sauce reduces. During the final 1-2 minutes, add fresh basil and and toss to combine. The basil should quickly begin to wilt.
Once rice has soaked up all liquid, stir in 2 tablespoon pepitas.
To assemble: spoon ¼ of rice into a bowl, top with orange chicken and add additional toppings as desired: green onion, sesame seeds, orange zest. Serve!
NutritionServing: 1g | Calories: 456kcal | Carbohydrates: 60g | Protein: 30g | Fat: 11g | Saturated Fat: 4.5g | Sodium: 498mg | Fiber: 3g | Sugar: 17g