Orange Ginger Glazed ChickenPosted: April 1, 2016
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.
First things first, season and brown some chicken thighs.
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!