Orange Ginger Chicken
|Teriyaki sauce||2 Tablespoon|
|Frozen concentrated orange juice||1 Tablespoon, thawed (No Sugar Added)|
|Dry white wine||2 Teaspoon|
|Chili sauce||2 Teaspoon|
|Grated ginger||2 Teaspoon, pared|
|Garlic||1 Clove (5 gm), minced|
|Chicken breasts||12 Ounce, skinned and boned|
1 In a small bowl, mix together all the ingredients to prepare the marinade except chicken.
2 In shallow 1-quart flameproof casserole, in a single layer arrange the chicken breasts.
3 Pour the marinade over chicken, cover, and refrigerate for 1 hour, turning the chicken occasionally.
4 Transfer the chicken to a plate and set aside.
5 In a small saucepan, strain the marinade and discard ginger and garlic.
6 Bring the marinade to a boil.
7 Cook for 2 minutes on low heat, stirring occasionally.Set aside.
8 Return the chicken to the casserole and broil for 10 minutes turning occasionally, basting with marinade until crisp and brown.
9 Heat the remining marinade and pour over the chicken.
10 Serve hot.