Orange Ginger Chicken Recipe
Ingredients
| Chicken breast halves | 6 , skinned | |
| 1 1/2 cups unsweetened orange juice | ||
| 1 cup Chablis or other dry white wine | ||
| Shallots | 3 Tablespoon, minced | |
| Honey | 1 Tablespoon | |
| 1 teaspoon peeled, minced ginger root | ||
| Dried tarragon | 1/4 Teaspoon | |
| Ground coriander | 1/4 Teaspoon | |
| Ground pepper | 1/4 Teaspoon | |
| 1 tablespoon plus 1 teaspoon cornstarch | ||
| Water | 2 1/2 Tablespoon | |
| Cooked | 3 Cup (16 tbs) | |
Directions
Place chicken in a large heavy-duty, zip-top plastic bag.
Combine orange juice and next 7 ingredients; pour over chicken.
Seal bag, and marinate chicken in refrigerator 3 hours, turning bag occasionally.
Place chicken and marinade in a large non stick skillet.
Bring to a boil over medium heat.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer an additional 10 minutes or until chicken is tender.
Transfer chicken to a platter, and keep warm.
Combine cornstarch and water; stir well.
Add to marinade; cook, stirring constantly, until thickened and bubbly.
Spoon 1/2 cup rice onto each individual serving plate.
Top with chicken; spoon marinade over chicken.
Combine orange juice and next 7 ingredients; pour over chicken.
Seal bag, and marinate chicken in refrigerator 3 hours, turning bag occasionally.
Place chicken and marinade in a large non stick skillet.
Bring to a boil over medium heat.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer an additional 10 minutes or until chicken is tender.
Transfer chicken to a platter, and keep warm.
Combine cornstarch and water; stir well.
Add to marinade; cook, stirring constantly, until thickened and bubbly.
Spoon 1/2 cup rice onto each individual serving plate.
Top with chicken; spoon marinade over chicken.
Chef
