Ingredients
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1 cup onion, chopped
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8 garlic cloves, large, minced
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1 cup lemon juice
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1/2 cup soy sauce
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1/4 cup honey
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1 tablespoon ground ginger, slightly rounded
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2 boneless skinless chicken breasts, cut into strips
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1 cup chicken broth
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1 cup instant rice, uncooked
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2 tablespoons fresh parsley, chopped
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1 teaspoon orange zest, rounded, minced
Instructions
- In a bowl, combine onion, garlic, lemon juice, soy sauce, honey & ginger.
- Pour half into a resealable plastic bag, then cover & refrigerate remaining marinade.
- Add chicken strips to bag of marinade, then seal bag & turn to coat, before refrigerating for at least 1 hour.
- In a saucepan bring chicken broth to boil, then remove from heat.
- Into the chicken broth, stir rice, parsley & orange zest, then cover & let stand 5 minutes.
- Meanwhile, in a hot skillet, cook chicken & reserved marinade until chicken is no longer pink, 10-15 minutes.
- Serve with rice.