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Orange-Ginger Chicken

November 04, 2020

Ingredients:
2-3 Boneless, Skinless Chicken Breast

1 tsp Canola Oil

1tsp Fresh Ginger, Minced

1 Tbsp Thin Sliced Scallion, white parts only


Sauce (part 1)

¾ cup Chicken Broth

¼ cup Orange Juice

2 Tbsp Orange Marmalade

1 Tbsp Honey

1 Tbsp Soy Sauce

1 tsp Cornstarch


Sauce (part 2)

2 Tbsp Thick sliced scallion, green parts only

2 Tbsp Unsalted Butter

⅛ tsp Kosher Salt


Directions:

  1. Heat a large saute pan over medium high heat
  2. Season the chicken with salt and pepper
  3. Combine the sauce part 1 ingredients in a small bowl or graduated measuring cup and whisk until evenly combined, then set aside
  4. Once the pan is hot, add 1 tsp canola oil to the pan and cook the chicken breasts until golden brown on both sides and cooked through (165F). Transfer to a place and set aside to rest.
  5. Immediately, add 1 tsp of canola oil, the ginger and the white scallion to the pan and cook until they begin to turn slightly brown.
  6. Then immediately add all of the sauce part 1 ingredients to the pan and cook until the sauce begins to thicken, about 2-3 minutes. Stir and scrape with a whisk to get the brown bits to release from the pan.
  7. Turn off the heat and add the butter, green scallions and the salt (sauce part 2). Whisk until the butter is melted.
  8. Return the chicken breasts to the man to warm slightly if needed.
  9. Check for seasoning
  10. To serve, place a chicken breast onto a plate and spoon some of the pan sauce over the breast.

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