Well, I’ve been trying to study this morning, but I wanted to put up a post to show that I’m still alive! We’re entering into the wonderful wrap-up of the semester that is called final exams, and I’m a little ovewhelmed. On top of that, the state decided that I may need to serve on a jury next Wednesday in the middle of all the exams. They don’t allow exceptions for full-time students that live in the county! What?!? Don’t even get me started… I am really hoping that I don’t get selected!
Anyway, my posting may be quite rare for the next week and a half until all of this is over. I’ve got quite a few recipes to put up though, so I’ll try to post reguarly as soon as I’m done! We made these chicken breasts a couple of weeks ago. They were quite good. My husband cooked some rice and wrapped his up in some flat bread to make a make-shift burrito (without the beans?). I just had mine on a bed of brown rice, but it was great both ways!
I know that I saved this recipe from somewhere online, but I seem to have misplaced its orginal author. If this is your recipe, let me know, and I’ll get the credit to the correct person!
Honey-Ginger Chicken Breasts
1/3 c. honey
1 Tbsp. fresh ginger, minced
1 Tbsp. fresh lemon juice
1 Tbsp. cider vinegar
1 Tbsp. soy sauce
1 tsp. toasted sesame oil
1/2 tsp. orange zest
1/2 tsp. Worcestershire sauce
4 cloves garlic, minced
juice from 1 orange
2 boneless, skinless chicken breasts trimmed of fat
1 tsp. cornstarch
1 tsp. water
brown rice, prepared according to package directions
Combine the ingredients through the chicken in a large ziplock bag. Seal and shake well. add the chicken breasts and toss to coat evenly. Place in the refrigerator for at least 2 hours (we marinated probably close to 6 hours). Turn occasionally.
Remove chicken from the bag, reserving marinade. Heat a large skillet coated with cooking spray over medim heat. Place the chicken breasts in the skillet and cook for 7-8 mintues and then flip. Wipe out the pan before flipping to avoid burning the chicken (sugar in the marinade). Cook for an additional 4-5 minutes or until the chicken is cooked through and the juices run clear.
While the chicken is cooking, strain the marinade through a sieve, discard the solids. Place marinade into a suacepan; bring to a boil. Cook 3 minutes. Combine the cornstach and water in a small bowl; stir with a whisk. Add cornstarch mixture to the pan, stirring with a whisk. Cook for 1 minute. Remove from heat.
Let the chicken rest for 5 mintues; slice the breasts into thin strips then drizzle with sauce. Sprinkle the top with green onions. Serve with more sauce on the side.