A bright and tangy chicken dish that will impress everyone at the dinner table
20 Mins
experienced
cheap
2 Servings
Nut Free
Dairy Free
Egg Free
Fish Free
Shellfish Free
Soy Free
Tree Nut Free
Sesame Free
This recipe came about from necessity and innovation in my personal kitchen. In the past, I've made lemon-dijon braised chicken breasts before, but unfortunately, we had no lemons. What we DID have, were juicy fresh oranges and a large knob of ginger that I keep in the freezer. And if you didn't know already, freezing ginger is a great way to preserve the root and retain its fresh flavor. I've always got it on hand ready for any kind of culinary adventure.
To sum it up, you coat thinly sliced chicken breasts in a light dusting of flour, fry until cooked through and golden, and then finish off with this amazing sauce. It's hardly gourmet but if you're like me and always have random ingredients on hand, the flavor will catch you off-guard with its savory brightness. I highly recommend serving with some freshly steamed white rice, or a nice brassica veggie. Perhaps brussels sprouts, broccoli, or roasted cabbage.
Any way you serve it, this orange-ginger glazed chicken breast will be delightful and refreshing for your family or even special guests.
Recipe 
Ingredients 
- 2, sliced thinly or pounded thin Chicken breasts
- 1/2 cup Flour
- 2 Tablespoons Oil
- one whole orange worth Orange zest
- freshly squeezed Juice of one orange
- 1 tablespoon Grated ginger, fresh
- 2 teaspoons Dijon mustard
- 1/2 tsp Fresh ground black pepper
- 1/2 tsp Salt
- 2 tsp Garlic powder
- 1 tablespoon Water
Cooking Gear 
- Frying pan
- Cooktop
mise en place 
1. Prepare your chicken by ensuring the breast slices are no more than an inch thick. You can either slice them thinly or if you prefer, put the breasts between two pieces of plastic wrap and pound until they are an inch thick.
2. Grate your ginger with a microplane.
3. Zest the entire orange with a microplane, being careful not to include bits of the white pith.
4. In a bowl, add flour, garlic powder, salt, and pepper. Mix thoroughly.
Steps 
1. In a bowl, combine the orange juice, water, orange zest, dijon mustard, and ginger. Set aside.
2. Coat the raw chicken breasts with the flour mixture described in the mise-en-place. They should be lightly coated.
3. Heat up the frying pan until a droplet of water dances around on the surface of the pan (around medium-high heat for 2-3 minutes).
4. Once the pan is hot enough, add in the oil. Immediately turn down the heat a few notches and wait 10-15 seconds for the oil to heat up.
5. Put the coated chicken gently into the skillet, being careful not to splash yourself with the oil.
6. Cook the chicken on one side until you can see the middle pink turn to white on the sides of the chicken breasts. Then flip the chicken and cook for another 3-4 minutes until it's thoroughly white. If you need to, cut the thickest piece of chicken open with a knife to double-check before the next steps.
7. As soon as the chicken is cooked, add in the sauce. Cook down for 1-2 minutes until the sauce is sufficiently thick.
8. Serve and enjoy!
*tips and hints* 
- During the last step, you can add in 1 tablespoon of butter as the sauce is reducing to make the sauce more glossy and delicious. It's not strictly necessary but I think that it tastes better that way.