Orange-Ginger Glazed Chicken Breasts

by Maryam on October 22, 2010

I came back to Kuwait missing my kitchen and it’s equipments .. the non-stick skillet .. the small oven .. the sharp knife I’ve bought before my departure to the US. And I came back waiting to use the new measuring spoons and cups I’ve bought from Macy’s department store.

My old measuring cups and spoons are still there, however, I wasn’t satisfied with them at all! The reason is that, the old measuring spoons and cups I used to have made of two stainless steel parts welded together. It may seem to be good when you buy it because of the “stainless steel” feature, but after few “dropping” accidents the handle and the head may get separated from each other and they become useless. This is a very useful tip if you are planning to buying new measuring equipments for your kitchen.

At the end of the day you may ask .. what about the measuring cups and spoons made from plastic? they won’t broke that easily! I figured out that plastic kitchen measuring equipment is not a practical solution either! If you measured any kind of food that had a strong odor, then you will find that even after cleaning it the smell will still be there for a while. On the other hand, if you used the plastic measuring cups or spoons to measure something greasy, guess what the grease will be very hard to remove while cleaning. In other words, plastic measuring spoons and cups are not convenient to use in busy kitchen!

In Kuwait the variety in kitchen equipments is not that much. I’ve gone to many places searching for stainless steel measuring cups and spoons which comes as one part without any kind of welding in it .. And I found nothing! In my last day in Houston, I decided to go to the nearest macy’s department store and take a look in the kitchen equipment section. I admitted .. I was lucky .. at that moment I knew that I’ve found what I’m looking for, for the past couple of months.

Once I reached Houston, I became the cookbooks “freak” literally. Whenever, I visit a book store or open amazon dot com, the only category I search within is the cooking books. You know, buying books from the US is more cheaper in price, and you can get much bigger collection than what you can get in Kuwait. I thought of it as a big chance I have to take!

I kept searching for good cookbooks and buying them till I discovered the following .. I’ve spent a fortune, and I knew that I’ll face a very big problem with the extra weight while checking my luggage at the airport .. Well I did face that kind of problem when I went there! Most of the books I’ve bought were too heavy because they were hard covered, and I asked myself while speaking to the lady behind the check in counter if “I will ever try even 30% of the recipes in each cookbook I’ve bought?”

Thanks God, the lady was so cooperative and fixed the problem and I paid nothing for the extra weight I had! .. Although everything after that went smooth, I was still worried .. I didn’t want my bag to get lost .. and since I don’t lock my baggage with a locker I was afraid that someone might open it and take the cooking books collection I’ve bought. I didn’t feet relieved until I opened my cases back home and found that everything was in its place and in a good condition as well.

Back to the recipe .. you may notice that I’ve added one additional step in the beginning of this recipe which is not mentioned in the original recipe I’ve adapted from! This step is the preparation of chicken breasts. Well, in any recipe that includes chicken or meat you will find that I always add an additional step before the recipe I’m planning to do. This step will ensure that the chicken or meat is clean and will not add any unwanted flavors to your dish when you cook it.

Orange-Ginger Glazed Chicken Breasts

Chicken glazed breasts, roasted beans and and rice pilaf recipes adapted from All-New complete cooking light cookbook.

Chicken preparation shopping list

3 tablespoons all-propose flour

3-5 teaspoons salt

2 tablespoons vinegar

1/4 cup water

2 tablespoons lemon juice

Chicken glaze shopping list

1 cup fresh orange juice (about 3 oranges)

2 tablespoons minced peeled fresh ginger

2 tablespoons honey

1 tablespoon low-sodium soy sauce

1 tablespoon water

2 tablespoons cornstarch

1 pound chicken breasts, skinned (about 3 pieces)

Cooking spray

½ teaspoon salt

½ teaspoon ground ginger

Roasted beans shopping list

1 pound frozen green beans, trimmed

2 teaspoons olive oil

½ teaspoon salt

1/8 teaspoon coarsely ground black pepper

Cooking spray

2 teaspoons fresh lemon juice

Rice pilaf shopping list

1 teaspoon butter, at room temperature

¼ cup chopped onions

2 ½ cups water

¾ cup long-grain and wild rice blend

¼ teaspoon salt

Perparing chicken breasts

3 tablespoons all-propose flour

3-5 teaspoons salt

2 tablespoons vinegar

1/4 cup water

Wash chicken breasts thoroughly with a cold water. Then scrub both sides with flour and salt for 2 minutes. In a medium size bowl place the chicken and cover it with flour and salt. Add 1/4 cup water and viniger. Marinate for 3 hours at least or overnight.




2 tablespoons lemon juice




Wash chicken thoroughly with water then scrub it again with lemon juice.

Making the chicken

Preheat oven to 475°F.




1 cup fresh orange juice (about 3 oranges)

2 tablespoons minced peeled fresh ginger

2 tablespoons honey

1 tablespoon low-sodium soy sauce

1 tablespoon water

2 tablespoons cornstarch




In small saucepan combine orange juice,minced ginger, honey and soy sauce; then bring to boil over meduim heat. In a small bowl stir with a whisk water and cornstarch together till well mix.
Over low heat add the water-cornstrach mixture to the orange-ginger sauce and cook for 2 minutes or until the whole become thick and glossy, keep stirring constantly.

1 pound chicken breasts, skinned (about 3 pieces)

Cooking spray

½ teaspoon salt

½ teaspoon ground ginger

Place chicken breasts, meaty sides up, on a foil-lined jelly roll pan or any kind of pan that can be placed in the oven. Coat the foil with cooking spray; place chicken breasts in the pan by leaving 1 inch space between each. Sprinkle the breasts with salt and ground ginger.
Spoon juice mixture evenly over the chicken.
Insert a meat thermometer into the meaty part of. Bake at 475°F for 25 minutes or until thermometer registers 180°F

Making the rice

1 teaspoon butter, at room temperature




¼ cup chopped onions

2 ½ cups water

¾ cup long-grain and wild rice blend

¼ teaspoon salt

In a large saucepan melt butter over medium heat. Add chopped onion, and sauté for 3 minutes. When the chopped onion color became light golden, stir in water, rice and salt; bring to boil.
Once it reaches the boiling point cover, and reduce the heat to low. Keep cooking till all the liquid is absorbed.
Test the rice for doneness, if it still hard add another 1/4 cup of water and cook again. Once the rice is cooked remove from heat, and stir in 2 tablespoons of chopped toasted walnuts.

Making the beans

Preheat oven to 475°F.




1 pound frozen green beans, trimmed

2 teaspoons olive oil

½ teaspoon salt

1/8 teaspoon coarsely ground black pepper

Cooking spray




Wash beans thoroughly, drain using a strainer. Then combine beans, olive oil, salt and black pepper in a large bowl. Toss well to coat. Arrange in a single layer on a baking sheet coated with cooking spray.
Bake at 475°F for 10 minutes or until tender, turning once.




2 teaspoons fresh lemon juice




Remove pan from oven; add lemon juice to beans and toss.

Enjoy with love,

Maryam

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{ 1 comment… read it below or add one }

Baking Serendipity October 23, 2010 at 2:59 am

This looks delicious! I love new chicken recipes, especially ones that seem so flavorful…thanks for sharing :)

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