Delicious Orange glazed Chicken, served with rice and stir fry veggies.
- 6 oz frozen orange juice concentrate
- 1⁄3 c honey
- 2 T soy sauce
- 1 clv garlic, pressed
- 1⁄4 t ground ginger
- 1⁄4 c whole egg powder reconstituted with 1/2 c water
- 1 c thrive flour (white flour, whole wheat flour, or half of each)
- 1 t thrive salt, and pepper to taste
- 1⁄2 c thrive freeze dried mandarin oranges, reconstituted in just enough water to cover
Combine first 5 ingredients for glaze, then simmer while preparing chicken.
Dip 6 chicken breasts and 6 thighs (or any combination of chicken pieces) in eggs, then in the flour, salt and pepper.
Place chicken pieces in olive oil heated in large skillet. Brown lightly, and move pieces to large baking dish. Bake at 350 for 30 minutes, or until chicken is nearly fully cooked. Brush glaze on chicken pieces and continue baking, turning and glazing again. Bake until chicken is tender and juices run clear.
Bring remaining glaze to a boil, and then gently stir in the oranges. Serve over the chicken and the rice if desired.
Optional-- add Thrive freeze dried raspberries with the oranges for extra color and flavor.
Another option--add 2TB vinegar to the sauce for a tangier flavor.
We prepared this for an extended family dinner, served with stir-fry vegetables. It was a wonderful meal! Finish it off with Thrive brownies and ice cream. Delightful!
Recipe from Shelf Reliance Chef Kitchen
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