Orange Ginger Glazed Chicken

I’ve been on a ginger kick lately. I’ve used so much ginger in the last few weeks that I’ve decided to invest in a pot of pre-ground ginger. I know, some of you a horrified, but the amount of time is takes to peel then mulch up the ginger sometimes makes me want to use ground ginger, so which is worse? For this recipe, I used the last of a large knob of fresh ginger I bought last week. It was definitely worth the peeling and mulching.

DSC_0386First things first, season and brown some chicken thighs.

DSC_0387The glaze called for some classic asian flavours: orange, hoisin, stock, sugar, garlic and ginger.

DSC_0389Mix it all together.

DSC_0390Add it to the frying pan and simmer, reducing it by a third.

DSC_0391Once reduced, add the chicken back in and coat the pieces.

DSC_0394I threw in some snap peas and mushrooms to boost the tasty factor.

DSC_0396Serve atop a bed of jasmine rice and enjoy.

Orange Ginger Glazed Chicken

You will need:

8 boneless, skinless chicken thighs

salt and pepper

1 cup fresh orange juice from 4 oranges

1 cup no sodium chicken broth

1/2 cup brown sugar

1/2 cup hoisin

4 cloves garlic, pressed

2 tbsp orange zest

1 inch knob of ginger, peeled and mulched

1 handful snap peas

8 mushrooms, sliced

Rice, to serve

Season chicken thighs and heat some oil in a pan over medium heat. Lightly brown chicken on all sides. Remove from pan. In a medium bowl, whisk the remaining ingredients until well combined. Transfer back to the pan and cook the sauce over medium heat until reduced by a third. Add chicken back to the pan and simmer, coating chicken well with sauce, until reduced again and chicken is well cooked. Add snap peas and mushrooms. Serve over rice. Enjoy!

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