• 4 boneless chicken breast halves with skin
  • All purpose flour
  • 2 tablespoons (1/4 stick) butter
  • 1 tablespoon olive oil
  • 4 teaspoons minced peeled fresh ginger
  • 2 tablespoons brown sugar
  • 1 teaspoon dry mustard
  • 2 cups orange juice
  • 2 teaspoons grated orange peel
  • ¾ cup thinly sliced green onions


Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat. Add chicken; sautÈ until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute. Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes. Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions. Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer. Season sauce with salt and pepper. Transfer chicken and sauce to platter.


This recipe can be prepared in 45 minutes or less.

MacGourmet downloadOrange and Ginger Chicken. To import, drag image to your MacGourmet recipe box.