Orange Ginger Chicken
|Skinless chicken breast halves||36 Ounce (6 In Number, 6 Ounce Each)|
|Unsweetened orange juice||1 1⁄2 Cup (24 tbs)|
|Chablis/Other dry white wine||1 Cup (16 tbs)|
|Minced shallots||3 Tablespoon|
|Peeled minced ginger||1 Teaspoon|
|Dried whole tarragon||1⁄4 Teaspoon|
|Ground coriander||1⁄4 Teaspoon|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cornstarch||4 Teaspoon (1 Tablespoon Plus 1 Teaspoon)|
|Water||2 1⁄2 Tablespoon|
|Cooked long grain rice||3 Cup (48 tbs) (Cooked Without Salt Or Fat)|
Place chicken in a large heavy-duty, zip-top plastic bag.
Combine orange juice and next 7 ingredients; pour over chicken.
Seal bag, and marinate chicken in refrigerator 3 hours, turning bag occasionally.
Place chicken and marinade in a large non stick skillet.
Bring to a boil over medium heat.
Cover, reduce heat, and simmer 20 minutes.
Uncover and simmer an additional 10 minutes or until chicken is tender.
Transfer chicken to a platter, and keep warm.
Combine cornstarch and water; stir well.
Add to marinade; cook, stirring constantly, until thickened and bubbly.
Spoon 1/2 cup rice onto each individual serving plate.
Top with chicken; spoon marinade over chicken.