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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 boneless, skinless chicken breasts
1 cup fresh orange juice, plus 2 strips orange zest
1 1/2 cups soy sauce
1/3 cup honey
4 cloves garlic, minced
4 green onions, white part minced, green part thinly sliced for garnish
1 tbsp minced fresh ginger
1 cinnamon stick
2 tsp sesame oil
Citrus Wild Rice
1 cup wild rice
2 large oranges
1/2 cup orange juice
1/3 cup raisins
2 tablespoons capers
1-1/2 tablespoons olive oil
1 1/2 tablespoon, balsamic vinegar (or to taste)
Salt and freshly ground black pepper
3 scallions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 cup), plus 4 sprigs for garnish
Meanwhile, out the oranges into segments. Cut off the rind (both zest and white pith) to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes. Dice most of the segments, reserving a few whole for garnish. Soak the raisins in the orange juice in mixing bowl for 5 minutes.
Whisk the capers, olive oil, vinegar, salt, and pepper into the orange juice-raisin mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste, Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley sprigs.
Wash and dry chicken breasts, trimming off any fat. Cut breasts in half and place in a shallow baking dish. Prepare marinade by placing orange juice in a saucepan and boil until reduced by half. Add remaining ingredients except rice and boil mixture until thick and syrupy, about 5 minutes. Remove pan from heat and strain glaze into bowl. Let cool to room temperature. Pour half the mixture over the chicken breasts, turning breasts to coat both sides. Marinate chicken breasts mixture at least 30 minutes.
Prepare citrus wild rice. Just before serving, preheat grill and grill chicken breasts until cooked, 2-3 minutes per side, basting with remaining glaze. Sprinkle chicken with chopped green onions and serve over rice. Serves 4
Citrus Wild Rice: Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts water. Bring the rice to a boll, then reduce the heat, and simmer the rice for 30 minutes, Remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry.
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ORANGE TERIYAKI GLAZED CHICKEN WITH CITRUS WILD RICE
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Category: Poultry I
Prep Time: Cook Time: Total Time:
2 boneless, skinless chicken breasts
1 cup fresh orange juice, plus 2 strips orange zest
1 1/2 cups soy sauce
1/3 cup honey
4 cloves garlic, minced
4 green onions, white part minced, green part thinly sliced for garnish
1 tbsp minced fresh ginger
1 cinnamon stick
2 tsp sesame oil
Citrus Wild Rice
1 cup wild rice
2 large oranges
1/2 cup orange juice
1/3 cup raisins
2 tablespoons capers
1-1/2 tablespoons olive oil
1 1/2 tablespoon, balsamic vinegar (or to taste)
Salt and freshly ground black pepper
3 scallions, finely chopped
1/2 bunch flat leaf parsley, finely chopped (about 1/2 cup), plus 4 sprigs for garnish
Meanwhile, out the oranges into segments. Cut off the rind (both zest and white pith) to expose the flesh. Make V-shaped cuts to remove the individual segments from the membranes. Dice most of the segments, reserving a few whole for garnish. Soak the raisins in the orange juice in mixing bowl for 5 minutes.
Whisk the capers, olive oil, vinegar, salt, and pepper into the orange juice-raisin mixture. Stir in the scallions, chopped parsley, rice, and diced orange segments. Correct the seasoning, adding salt or vinegar to taste, Mound the rice on a platter or plates and decorate with the reserved whole orange segments and parsley sprigs.
Wash and dry chicken breasts, trimming off any fat. Cut breasts in half and place in a shallow baking dish. Prepare marinade by placing orange juice in a saucepan and boil until reduced by half. Add remaining ingredients except rice and boil mixture until thick and syrupy, about 5 minutes. Remove pan from heat and strain glaze into bowl. Let cool to room temperature. Pour half the mixture over the chicken breasts, turning breasts to coat both sides. Marinate chicken breasts mixture at least 30 minutes.
Prepare citrus wild rice. Just before serving, preheat grill and grill chicken breasts until cooked, 2-3 minutes per side, basting with remaining glaze. Sprinkle chicken with chopped green onions and serve over rice. Serves 4
Citrus Wild Rice: Rinse the rice thoroughly in cold water in a strainer. Place it in a large saucepan with 3 quarts water. Bring the rice to a boll, then reduce the heat, and simmer the rice for 30 minutes, Remove the pan from the heat and let the rice stand until tender, about 30 minutes. Drain well in a colander and blot dry.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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