This is the real deal–tender chicken coated with a rich-tasting orange glaze. This recipe can be prepared in 45 minutes or less, depending on your quantities.
4 boneless chicken breast halves (If using the giant chicken breasts from the Big Box store, slice them into smaller pieces, as in *this* recipe)
salt and pepper
1/4 stick of butter
1 Tablespoon olive oil
4 teaspoons minced peeled fresh ginger
2 cloves garlic, minced
2 Tablespoons brown sugar
1/2 Tablespoon Dijon mustard
1-1/2 cups freshly squeezed orange juice
2 teaspoons grated orange peel
[OPT: 1/2 cup thinly sliced green onions]
Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; saute until brown, about three minutes per side. Transfer chicken to plate.
Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken, and any accumulated juices, to pan. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3-5 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter; serve with sticky rice.