Wednesday, September 26, 2012

Sweet Orange Chicken

Sweet Orange Chicken
Looking for a new way to spice up chicken? Give it a sweet twist.  This sauce is a great balance of sweetness from honey and warmth from ginger and garlic.  Pair it with my Fried “Rice” Quinoa and you are in sweet and salty heaven!

Makes 4 , ½ cup servings, (makes ¾ cup sauce)

2 cooked chicken breasts*, chopped    (about 2 cups)
3 teaspoons ginger, minced (about a    thumb-sized chunk)
1 ½ teaspoons garlic, minced 
   (2 garlic cloves)
2 teaspoons orange zest (2 oranges)
2/3 cup freshly squeezed orange juice (2 oranges)
¼ cup + 2 tablespoons honey
1 tablespoon extra-virgin olive oil

Heat olive oil in a medium sauce pan over medium heat.  Add ginger and garlic.  Stir frequently to prevent burning.  Cook until fragrant, 1 minute.  Whisk in juice, zest, and honey.  Cook on medium heat whisking occasionally.  Sauce will boil and reduce.  Cook for 10-12 minutes.  Pour sauce into a large heat proof bowl and add the chopped chicken.  Stir to mix well.  Serve with Lauren Marie’s Fried“Rice” Quinoa. Enjoy!

*Chicken Instructions
Preheat oven to 350 degrees.  Season both sides of the chicken breasts with olive oil, salt, and pepper.  Cook for 35 minutes.  Cover with parchment and a top layer of foil for 10 minutes, then chop. 

Lauren Marie’s Tip:
*Use the Sweet Orange Sauce on tofu or pork too.

*You can make the sauce ahead of time.  Keep in an airtight container in the fridge for up to 3 days.  It will thicken a little bit.  When reheating sauce (do it on low heat) add 1 tablespoon of water until desired thickness is achieved.

No comments:

Post a Comment