This is another recipe I created in my quest for chicken for the next issue of BIAO Magazine. I really liked how it turned out with several different flavors going on at once: the citrus tang of orange with the spiciness of ginger and a little soy and garlic to bring it all home.
- 4 boneless, skinless chicken breasts
- 6 oranges or 1/3 cup of orange juice
- 3 tablespoons of grated ginger
- 3 cloves of minced garlic
- 1 tablespoon of low sodium soy sauce
- Salt and pepper to taste
- 2 tablespoons of olive oil
- Trim any excess fat from the chicken and cut into cubes if desired.
- Roll the oranges on the counter. This will make them easier to juice. Cut each orange in half and squeeze out the juice into a bowl.
- Make a marinade by combining the orange juice, grated ginger, garlic, soy sauce, and a pinch of salt and pepper. Stir vigorously.
- Taste the marinade. It may be a little strong, but it should generally taste like something you would want to eat. If not, add a little more salt and pepper. Retaste.
- Add the chicken. If you have time, marinate in the refrigerator for up to thirty minutes. If you need to get dinner on the table quickly, go ahead and move to step 6.
- Heat a skillet over medium heat. Add the olive oil and dump the chicken into skillet with the marinade. Cook until the chicken has an internal temperature of 165 degrees.
- Serve over rice or lettuce leaves.
Enjoy! And if anyone tries this recipe and the plum chicken recipe, tell me which one you like better!