August 2, 2011

Orange Ginger Chicken

Poultry Classics

Prep time:

10 minutes

cooking time:

32 to 33 minutes

“I learned how to flatten chicken and other cuts of meat by helping my grandmother make Orange Ginger Chicken.”

Ingredients

Serves 4

1 2/3 cups water
1 (7-ounce) package long-grain and wild rice mix
3 tablespoons butter, divided
10 pea pods, split
1/2 cup chopped red bell pepper
1/2 cup plus 1 tablespoon orange marmalade, divided
4 boneless, skinless chicken-breast halves
1/2 teaspoon salt
2 cloves garlic, minced
2 teaspoons grated gingerroot
2 tablespoons chopped fresh cilantro

Directions

1
Combine water, rice mix and 1 tablespoon butter in a medium saucepan. Bring to a boil over medium heat, stirring occasionally. Reduce heat to low. Cook, covered, for 22 minutes. Stir pea pods, bell pepper and 1 tablespoon marmalade into rice mixture. Simmer, covered, for 3 minutes. Keep warm.
2
Pound the chicken 1/2 inch thick with a meat mallet. Sprinkle with salt.
3
Heat remaining butter in a 10-inch skillet over medium-high heat.
4
Sauté chicken and garlic in hot butter until an instant-read thermometer inserted in center of the meat registers 180F, 4 to 5 minutes per side. Transfer to a plate; keep warm.
5
Add the remaining marmalade and the gingerroot to drippings in skillet. Cook, stirring continually, until mixture is thickened, about 3 minutes. Spoon equal portions of rice mixture onto each of 4 individual serving plates. Top with chicken. Spoon the marmalade mixture on top of the chicken. Sprinkle with cilantro and serve.

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Grandma's Secret Trick

Some recipes call for peeling gingerroot before grating it, but Grandma didn't bother with this tedious chore. She said that most of the fresh ginger's skin stays behind on the grater, and that what little skin is grated can't be tasted.

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