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.
Pan-Roasted Cod with Lemon White Wine Sauce
2 hours ago