This meal is on the table in under thirty minutes, but it sure doesn’t look that way! And all that’s required are some chicken breasts, an orange, a few odds ‘n ends, and some spices. The recipe is versatile too – feel like an Asian influence – add more gf soy sauce, ginger, and peppers. Looking for something fresh and fruity, cut back on the spices and let the orange shine through. Truly easy peasy! (Scroll down for the recipe.)
Looking for other quick meal ideas? You might like these other recipes from gfandme.com:
chicken with orange sauce
What you’ll need:
2 boneless, skinless chicken breasts
1 tablespoon oil
salt and pepper to taste
zest of half of large orange
juice of one large orange
1 tablespoon honey
1/2 teaspoon vinegar
1/2 teaspoon gluten free soy sauce (We use Kikkoman’s)
pinch of hot pepper flakes
pinch of garlic
pinch of ground ginger
corn or potato starch for thickening
What you’ll do:
Preheat a heavy skillet to medium-high
Wash and dry your chicken breasts, brush with oil, and season with salt and pepper.
Place chicken in the hot skillet and reduce the temperature to medium. Turning occasionally, cook until juices run clear (8 – 10 minutes)
TIP: A griddler does an excellent job of chicken and since it cooks from both sides, it takes half the time. Place chicken on bottom plate of griddler that’s been warmed to medium high. Close the lid and let cook until juices run clear (4 – 6 minutes). I bet we do this at least once a week! (Great for turkey breasts too!)
While your chicken is cooking, zest half of your orange and set zest aside.
Juice the orange and put juice in a small pot on medium-low heat. Add the zest and the rest of the sauce ingredients to the pot and let simmer a bit to combine the flavours.
TIP: If you want more of an Asian flavour, add more peppers, ginger and soy sauce. For a light, fresh fruity taste, keep the spices to a minimum and let the orange shine through.
When the chicken is cooked, remove it to a plate and tent with foil.
Now thicken your orange sauce with a little bit of corn or potato starch.
TIP: I find the best way to do this is to remove some of the juice from the pan into a small bowl or cup. Add a teaspoon of starch to the cup and stir until all the lumps are dissolved. Pour the juice with the starch back in the pot and let thicken. Repeat if necessary.
Serve on a bed of rice.
Photo credit: gfandme.com
Gluten free in Red Deer, Alberta, Canada