Trouble With Toast

Recipe: Honey-Orange Chicken | October 20, 2010

Wow, it has been quite a while since I gave the ol’ blog – and you, my three remaining readers – some lovin’!  Now that the Chicago Marathon is in the books (recap to come shortly on my other site) and my sister’s wedding weekend is upon us, I should be able to cook and post more regularly.  I mean, don’t get me wrong, things are still busy busy – I recently got promoted, AND we’re closing on our house next month – but that’s the story of my life, it seems…

…which is a GREAT segue to this simple yet tasty weeknight meal!  I found it in the AJC under their “5:30 Challenge,” which focuses on recipes that use no more than 5 ingredients (salt, pepper, water, and oil don’t count) and can be made in 30 minutes or less.  Sure enough, this was a pretty easy dinner to throw together – the hardest thing about it was cutting the chicken into uniformly sized pieces so they would cook consistently.  Do watch the chicken the second time you put it in the skillet – when it is cut so small, it cooks faster than you think, and you don’t want to end up (like I did) with overcooked meat.

No pictures, since the family ate this up so quickly – enjoy!

  • 1 tablespoon unsalted butter
  • 1 pound boneless, skinless chicken breast, trimmed, cut into bite-size pieces
  • Salt and pepper
  • Zest and juice of 1 orange
  • 1/4 cup honey
  • 3/4 teaspoon ground ginger

In a medium skillet, melt butter over high heat. Sprinkle chicken breast pieces with salt and pepper and quickly sauté until browned on both sides, about 2 minutes per side. Remove from pan and keep warm.

In same skillet, reduce heat to medium, add orange zest and juice and scrape browned bits from bottom of skillet. Add honey and ginger and stir to combine. Return chicken pieces to sauce, cover and heat until chicken is cooked through, approximately 5 minutes. Serve over rice.


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