Ginger-Orange Chicken or Orange-Ginger Chicken?

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Not sure which one sounds better, but the end result was tasty! So it is common for people to make a New Years Resolution of healthy eating. Luckily for you, much of what I cook is healthy. I am believer of au naturale, and which means fewer calories with better taste bud satisfaction.

Ingredients:

  • 4 skinless, boneless chicken breasts, cubed
  • 2 c. french green beans
  • 2 or 3 carrots, julienned
  • 1/2 fresh orange
  • 1 tbsp. orange peel
  • 1 tbsp. soy sauce
  • 2 tbsp. chopped ginger
    • put 1 tbsp. to the side
  • olive oil
  • dash of cayenne pepper
  • salt and pepper to taste

For the Honey Soy Glaze

  • 2 tbsp. soy sauce
  • 1 tbsp. honey

It is hard taking pictures of all the steps you do when you cook.

But first step. I cubed the chicken breasts. Peeled half an orange and added the slices directly to the chicken. I also added the orange zest to the marinade.

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Next was the ginger. I washed the ginger and the secret to getting the skin off with little waste is. . .  using a spoon! Thank you to my sister or was it my dad (?) for sharing this tip.

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So I chopped it up. And it gave me about 2 tbsp. I put 1 tbsp aside for later, and the other I directly added to the marinade.

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Now that the ginger is added to the marinade, it is time to add the soy sauce and cayenne pepper. Give the mixture a good mix and let is sit for at least 2 hours, covered and refrigerated of course.

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While the chicken is marinating, the vegetables can be prepared. Wash and trim the french beans and julienne the carrots.

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Let’s get sizzling! Heat a pan over medium flame and add 1 tbsp. of olive oil then add the ginger that was put aside. Next, add the chicken to the pan.

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DO NOT BE AFRAID OF THE ORANGE SLICES IN THE PAN. It will not burn, rather it just adds more flavor. In addition, the chicken will basically simmer its in own juices, not creating that browning effect. Let the chicken simmer until no longer pink in the outside- cooked. Here is the tricky part. Remove the chicken from the pan and transfer to a bowl; it is okay if the chicken is not browned.

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Using the same pan, add 1 tbsp. of olive oil and the vegetables. The vegetables should be cooking over medium-high heat. Cover occasionally with a pan to steam and mix occasionally for even cooking. Season with salt and pepper. The cooked chicken should have some juices flowing. Take 1 tbsp of the juice and add the vegetables. Cook for a few more minutes until tender. Place vegetables on a serving plate.

Next, add the chicken- eliminating the orange slices remains-, back to the pan over medium heat. And since it is already cooked, this part is mainly for browning. Mix occasionally. When cooked, cover pan with a lid and remove from heat.

Don’t forget the rice! I made brown sticky rice, and just followed the cooking instructions on the back.

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In the meantime. Add the 2 tbsp. of soy sauce that was put aside to a saute pan. Add the honey and pinch of salt. Let the mixture simmer (There is no picture because I decided to make the glaze after I tasted the final product. It was missing something, and this was it! You can double the recipe for more flavor).

Place the cooked chicken over the vegetables. Pour the glaze over the chicken. Now get the rice. Plate your food. And enjoy the noms 🙂

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