I acquired this recipe at a great 2-day workshop class I took a year or so ago at the Institute of Culinary Education here in New York called Mastering Pan Sauces. It's healthy, quick and easy and so very good. I made it for dinner last night (and having it for lunch at work today too). I've included the recipe below. Enjoy!
Chicken Breasts with Orange-ginger Glaze
Serves 2
2 boneless, skinless chicken breasts
2 tablespoons canola oil
salt and pepper
2 tablespoons freshly grated ginger
1/3 cup mirin
1 teaspoon orange zest
1/2 cup orange juice
2 teaspoons soy sauce
1 tablespoon chopped scallions (I put a bit more than this, obviously)
1. Heat saucepan over medium high heat. The saucepan should be big enough to comfortably hold the two chicken breasts without them overlapping or touching. Add canola oil to the pan (not olive oil since olive oil has a low smoke point). Season chicken with salt and pepper and place them in the pan.
2. Cook chicken about 3 to 4 minutes per side, allowing them to get golden brown before turning. Cooking time for chicken will vary depending on the thickness of the breasts.
3. Remove the chicken from the pan and place in a tray. If the chicken breasts are not cooked through, place them in an oven at 350°F while the sauce is prepared. The chicken should be at least 165°F inside to be considered cooked (use a meat thermometer, if possible).
4. Reduce heat to medium. Add ginger to the same pan (do not rinse!) and stir for a minute until ginger is fragrant.
5. Add mirin and orange juice to the pan. As the liquid is heated and begins to boil, scrape the bottom of the pan with a wooden spoon to help remove the frond. Let the mixture simmer and reduce by half.
6. Add the zest and soy sauce and continue to reduce for another minute until mixture has thickened slightly. Add scallions. Remove pan from the heat, taste and adjust the seasoning as needed.
7. Return the chicken breasts to the pan and turn to coat the breasts in sauce. Serve on steamed rice.