Saturday, December 5, 2009

Honey Ginger Chicken Breasts, Finals, and Jury Duty

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
cooking spray
1 tsp. cornstarch
1 tsp. water
green onions
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.


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  2. Oooh that chicken looks lovely!

    Good luck with your finals and fingers crossed you don't get picked for jury duty!

  3. Mmm, this sounds great! Looks delish...

    And can't believe about the jury duty issue! Good luck with your finals :)

  4. I love the flavors of this chicken. Making it into a wrap is a great idea.

  5. Thanks so much for visiting me yesterday! I'm doing as you and Buff suggested, and trying small, measured amounts of sea salt for my husband. Of course, he gripes, but so far, it's working.

    I've made honey mustard chicken before, and this sounds like a wonderful variation!

    Good luck with your finals. My college kids have finals next week too; I can't imagine the headache if they had jury duty on top of finals!


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