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)
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!
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.