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Orange Ginger Glazed Chicken
Rachel Kim

Orange Ginger Glazed Chicken

Orange juice, ginger and soy reduce into a bright glaze after the chicken cutlets cook. Cornstarch is mixed into the cold sauce before it hits the skillet, eliminating last-minute lumps. The cutlets return for one minute, enough to shine without toughening.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 2 large boneless skinless chicken breasts about 1 1/2 pounds, sliced into 4 cutlets
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 cup fresh orange juice
  • 1/4 cup low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon grated fresh ginger
  • 2 garlic cloves minced
  • 1 tablespoon cornstarch

Method
 

  1. Season cutlets with salt and pepper. Heat oil in a skillet and cook chicken 3 to 4 minutes per side until 165°F; transfer to a plate.
  2. Whisk orange juice, soy sauce, vinegar, honey, ginger, garlic and cornstarch while cold.
  3. Pour into the skillet and simmer 3 to 4 minutes until glossy and thick.
  4. Return chicken for 1 minute, turn to coat and serve.