orange-ginger chicken
My daughter had orange chicken at a restaurant. She liked it but asked if I could make it at home without the breading on the chicken. This is the recipe I came up with. Everyone really liked it.
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yield
4 serving(s)
prep time
2 Hr 5 Min
cook time
1 Hr
method
Bake
Ingredients For orange-ginger chicken
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4boneless, skinless chicken breasts
- FOR THE MARINADE
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1/3 corange juice
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1/8 tspgarlic powder
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1 Tbspsoy sauce, low sodium
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1 Tbspbrown sugar
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1 Tbspvinegar
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1 tspginger powder
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2 tspdijon mustard
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1 tsporange zest
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1/8 tspred pepper flakes
- FOR THE SAUCE
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1/2 corange juice
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1 Tbspsoy sauce, low sodium
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1 Tbspbrown sugar
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1 Tbspvinegar
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1/4 tspsesame oil
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1/8 tspgarlic powder
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1 tspginger powder
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1/2 tsporange zest
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dashsalt
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dashcayenne pepper
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1 Tbspcornstarch
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1 Tbspwater
How To Make orange-ginger chicken
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1FOR THE MARINADE:
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2Place all ingredients in a shallow dish. Whisk together to blend well.
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3Place chicken breasts in the marinade. Turn to coat.
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4Cover with plastic or lid and refrigerate for 2 hours.
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5Turn the breasts over and recover. Return to refrigerator for another 2 hours.
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6TO COOK:
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7Preheat oven to 350 degrees. Place chicken in a baking pan in a single layer. Cover with foil and bake for 1 hour or until cooked through. Discard marinade.
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8FOR SAUCE:
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9While chicken is cooking, Place all sauce ingredients in a small nonstick skillet EXCEPT water and cornstarch.
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10Whisk together well.
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11Heat stirring often until bubbly.
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12Mix water and cornstarch well.
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13Add mixture to bubbly sauce. Whisk to mix well.
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14Cook another 3 to 4 minutes until thickened. Stir often.
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15Pour the sauce over the cooked chicken to serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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