Orange Ginger Chicken Dinner Recipe with Tangy Citrus Sauce

Introduction

Orange ginger chicken.

While shopping at AJ’s I couldn’t resist fresh asparagus and ginger. I didn’t have a plan, but they looked too good to pass up.

Last night I decided to serve chicken with my new Lemon-Orange horseradish. A simple marinade came to mind. With the refrigerator door open, I pulled ingredients together and started mixing.

It was a fun experiment and my little guy’s reaction made it worth it: “Mom… I really like this recipe and I can get used to this new flavor.” I couldn’t help hugging and kissing him.

This stir-fry recipe is adapted from a recent issue of Fine Cooking. I didn’t have every ingredient on hand, so I made a few substitutions that worked well.

A plain jasmine white rice is the perfect accompaniment.

 

Orange Ginger Chicken – A perfect dinner

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orange ginger chicken
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4
Author: Giangi Townsend
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Ingredients

  • 3 tbsps mayonnaise 3 tablespoons mayonnaise
  • 3 tbsps horseradish 3 tablespoons Lemon-Orange horseradish
  • 1 orange 1 squeezed orange
  • 1 tbsp ginger 1 tablespoon grated ginger
  • 2 tbsps honey 2 tablespoons honey
  • 1 garlic 1 minced garlic clove
  • 8 chicken thighs 8 separate and trimmed pieces (or 4 chicken breasts)

Instructions

  • Marinate: In a large bowl whisk together the mayonnaise, Lemon-Orange horseradish, squeezed orange juice, grated ginger, honey, and salt and pepper. Mix well, then add the chicken, turning each piece so it’s evenly coated. Refrigerate and marinate for at least 30 minutes.
  • Heat a large skillet over medium-high heat and add oil. When the oil is hot but not smoking, remove the chicken from the marinade, letting excess sauce drip off.
  • Add the chicken pieces to the skillet and cook, turning occasionally, until cooked through and nicely browned. The honey may make the chicken a bit sticky; if desired, spoon some of the reserved marinade into the pan while cooking to create a glaze. Serve hot with jasmine rice and steamed vegetables.

Nutrition

Calories: 111kcal | Carbohydrates: 10g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 114mg | Potassium: 27mg | Sugar: 9g | Vitamin C: 3.1mg | Calcium: 6mg | Iron: 0.1mg

Giangi’s Kitchen provides nutritional information as estimates; they are not calculated by a registered dietitian.

  • Course: Dinners, Poultry
  • Cuisine: International
  • Type: Under 45 minutes

Did you make this?

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