Recipe

Orange-ginger Chicken Recipe

	Chihuahua / All my dishes 4 months ago One of my favorite dishes. From, How Many Potatoes in a Pound? Prep:15m Cook:55m Servings:6	Chihuahua
	juicy moist succulent chicken

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Ingredients

6 Chicken Breasts

1 Tbs. finely shredded Orange Peel

1 C Orange Juice

1 C dry White Wine, divided

6 Tbs. Honey, divided

4 Tbs. grated fresh ginger, divided

1 Tbs. Olive Oil

1/4 C Chicken Broth

1 Tbs. Soy Sauce

3 C hot Cooked Rice

Directions

Trim excess fat from chicken and score skin. (I prefer to use skinless chicken.)

Place chicken in a self-sealing plastic bag and set in a bowl.

For marinade, combine orange peel, orange juice, half the wine, 4 Tbs. of the honey, and 3 tsp. of the ginger. Pour over chicken and seal bag. Refrigerate 4 to 24 hours, turning occasionally.

Remove breasts and transfer marinade to a large saucepan.

Add remaining wine and bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes, or until reduced to one-fourth cup (watch carefully as mixture may foam over.)

Meanwhile, brown chicken breasts in olive oil, turning once.

Transfer breasts, skin side up, to a baking dish.

Roast uncovered at 400 degrees for 15 minutes, or until an instant-read thermometer registers 170 degrees.

Add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to a boil. Boil gently, uncovered, about 15 minutes, or until reduced to two-thirds cup, stirring frequently.

Season to taste.

To serve, arrange chicken on a bed of rice. Spoon sauce over the top.

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