1 1/2 cups orange juice

1/4 cup soy sauce

4 garlic cloves, minced

1 tsp ground ginger

1/2 tsp salt

1/4 tsp pepper

2 boneless, skinless chicken breasts halves (6 oz each)

1 tbsp butter

1 cup rice [they used instant rice here, I don't keep the stuff in the house, so I used regular rice]

1 cup frozen broccoli, thawed

 

In a bowl, combine first six ingredients.  Pour half into a plastic storage container and add the chicken.  Turn to coat and then refrigerate overnight to marinate.  Cover and refrigerate the remaining marinade separately.

 

Cook rice in reserved marinade (about 1 cup, but do measure as rice is a bit picky) and enough water to make 2 cups of liquid (you can also use chicken broth here if you want instead of water - the recipe originally had the instant rice cooking under the browned chicken and so you would get a little extra chicken broth flavor that way, but you can substitute that flavor by using chicken broth if you desire).  Drain and discard marinade from chicken.  In a small skillet, brown chicken in butter for 2-3 minutes on each side.  Put browned chicken in a greased 8 inch square baking dish and cover and bake at 350 for 15 minutes (this where you'd bake the instant rice).  Top with broccoli; cover and bake 10-15 minutes more or until chicken juices are clear.  Serve over rice.   

Makes 2 servings.