Thursday, May 27, 2010

Chicken in Orange-Ginger Sauce - Easy

When I came home from work yesterday, I was too tired and hungry to make anything that required thinking.  I fell back on a fallback recipe.   This chicken recipe is mad easy, and if you don't bother to measure (we're not making a cake here, folks) then you mix and roast in the same pan. 

It uses (*gasp*) dried garlic and ginger. And Oriental 5-spice seasoning, a Chinese ground spice mix with a whiff of licorice,  available in the supermarket's baking section alongside the other dried herbs and spices.  All this dried stuff work better in this particular recipe.  That's my story and I'm sticking to it. :P

Sorry, no pictures.  By the time my brain got back into gear, the chicken was already in the oven.   And I was too lazy tired to drag over the camera at plating time.

You can serve the chicken with your favorite veggie.  Yesterday's vegetable du jour was corn on the cob.  I got out my aggressions by ripping off the husks.  Take that, corn!  TIP ALERT!  If you plan to cook the corn by the boiling method, add around a quarter cup of sugar to the water.   After the water boils, carefully add the shucked corn, bring back to boil then cover and shut off heat.  The residual heat will cook the corn quick nicely in 10 minutes.

Chicken in Orange-Ginger Sauce
Serves 4

One chicken, cut up into eighth's
1 cup orange juice
1 Tbl. soy sauce
1/2 tsp. coarsely ground pepper
1 tsp. granulated garlic
2 tsp. granulated ginger
1/2 tsp. Oriental 5-spice seasoning

Preheat oven to 375F.  If your roasting pan is not non-stick, lightly spray roasting pan with cooking spray.  Rinse chicken (no need to pat dry), and place in pan in a single layer.

Pour orange juice over chicken.  Drizzle soy sauce over juice.  Sprinkle pepper, garlic, ginger and 5-spice seasoning over chicken and juice. 

Bake in oven, uncovered for 45 minutes, or until chicken is cooked through (chicken is no longer pink and if you cut a piece juices run clear).

Serve with veggie of your choice.

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