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orange basil chicken
by Jamie Vespa on Tuesday May 30, 2017
30 Minute Orange Basil Chicken with Coconut Rice

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!


  • 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 tbsp rice wine vinegar
  • 1 tbsp honey
  • 1-2 tsp freshly grated ginger (sub for ½ tsp ground ginger)
  • Juice of 1 whole orange
  • 2 tsp 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 tbsp roasted pepitas (pumpkin seeds)
  • ½ tsp sea salt


  1. 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 1½ cups water. Season rice with ½ tsp sea salt. While the rice cooks, heat sesame oil in a large skillet over medium-HIGH heat.
  2. 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.
  3. Pour chicken onto heated 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.
  4. Once rice has soaked up all liquid, stir in 2 tbsp pepitas.
  5. 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.
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Serves: 4 servings

Nutrition Information

Serving size: ¼th of entire recipe Calories: 456 Fat: 11 gm Saturated fat: 4.5 gm Carbohydrates: 60 gm Sugar: 17 gm Sodium: 498 mg Fiber: 3 gm Protein: 30 gm Cholesterol: 65 mg

Jamie Vespa, MS, RD, LD/N, is a former TGH dietitian who is now assistant nutrition editor at Cooking Light magazine. You can find more of her recipes on TGH Health News and more recipes on her blog, Dishing Out Health.