To continue with citrus week this recipe is not only very easy to execute, but packs a punch of Asian flavors. Any cut of chicken will work, but using skin-less, boneless chicken breast is best. For best results marinate overnight or at least 4 hours for maximum flavor. Serve with steamed rice or steamed sugar peas.
1 pound of chicken; boneless, skin less with all excess fat removed
1 cup of fresh squeezed orange juice. Bottled orange juice is okay.
1/2 cup of low sodium soy sauce
3-4 cloves of garlic, minced
1 inch of fresh ginger, peeled and grated
1/2 tsp white pepper
sprinkle salt over chicken before adding to marinade, do not over salt.
1-2 Tbsp olive oil
In a large bowl, mix all the ingredients, and stir well.
Add trimmed chicken breast and marinade to a Ziploc bag and place in fridge for 4 hours at or overnight.
Using a large non-stick skillet over high heat add 1 Tbsp olive oil. Once oil is hot add chicken, and cook for 3 minutes each side to get a nice sear on each side.
Once you have a golden sear, cover with lid and lower heat to low-medium and cook for an additional 8-10 minutes or until the center of the breast reaches an internal temperature of 165 F. Serve over rice or your favorite vegetable, and spoon (“COOKED MARINADE”) any extra pan sauce over chicken.
Don’t reuse any marinades on cooked foods – unless you boil them before applying. The following directions need to be precisely followed to avoid any type of food poisoning.
Using a small sauce pan add any remaining marinade, and over high heat bring to a boil, and continue cooking for 5 minutes. Make sure to stir often to avoid and marinade from burning at the bottom of the pan or sticking to the sides. After 5 minutes you can remove from heat and cover with a lid until chicken is done or add to skillet after both sides have a nice sear then cover.