Sunday, September 11, 2011

Chicken with Orange-Ginger Sauce

I found this recipe in a publication from Sprouts (if you're not from the Southwest, it's like Whole Foods). I made a few changes and I have to say I really enjoyed this dish! It's great served with steamed rice and stir-fry veggies.


2 - 2 1/2 lbs. chicken tenderloins
1 1/4 cup orange juice, divided
2 tsp. cornstarch
1 cup chicken broth
zest of 1 orange
1 Tbsp. soy sauce
1/4 tsp. hot sauce
2 Tbsp. grated fresh ginger
1/3 cup chopped green onion + more for garnish (about 2 onions)
2 cloves garlic, pressed or finely minced
1 Tbsp. butter
salt & pepper
sliced almonds for garnish

In a small bowl, combine 1/4 cup orange juice with cornstarch until dissolved; set aside.

In a small saucepan, combine remaining 1 cup orange juice, chicken broth, orange zest, soy sauce, hot sauce, ginger, 1/3 cup green onion, and garlic. Bring to a boil over medium heat; simmer for 10-15 minutes.

Meanwhile, in a large skillet, melt butter over med-high heat. Add chicken tenderloins and sprinkle with salt and pepper. Cook until browned on both sides and chicken is no longer pink. Remove skillet from heat.

Whisk cornstarch mixture into ginger sauce and boil for 1 minute. Pour sauce over chicken in skillet and return to heat; simmer until chicken is heated through. Garnish with almonds and green onions and serve over steamed rice.

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