Tuesday, November 20, 2012

Teriyaki Orange Chicken

Jennifer S.

4-6 boneless skinless chicken breasts, or thighs
2 med oranges (juice and zest from one orange)
1/2 cup teriyaki sauce
1 TBS packed brown sugar
salt and pepper
ground ginger powder
1/2 cup water
1 TBS cornstarch

In a foil lined baking dish place chicken in a single layer.

Zest, and juice one of the oranges.
Cut the other orange into thin rounds.
In a mixing bowl add orange juice, zest, teriyaki sauce, and sugar. Stir and pour over chicken.
Sprinkle chicken with salt, pepper and ginger powder to taste.
Place the orange slices on top of each chicken piece.
Bake at 375 for 30-45 minutes. Or until chicken juices run clear.
Put chicken on a serving platter.
Pour the liquid that the chicken was cooking in into a sauce pan.
Put on a med-high heat until it comes to a boil.
Whisk the water and corn starch together and add to the boiling sauce, stir constantly to avoid lumps. When sauce has thickened some pour it over chicken, reserve some to pour on hot cooked rice.


  1. This is one my husband would absolutely love. He is a teriyaki man all the way. Thanks for shaing on Food Friends Friday.
    Your co-host from Nosh My Way,

    1. This one is worth repeating! I am going to try with a little bit of chili flakes next time to spice it up a bit. Enjoy!

  2. looks so yummy! Thank you for sharing this at Moore Or Less Cooking Food Blog! Nettie

  3. Yum. Thanks for linking this in to Food on Friday. Cheers