Asian Skillet Chicken

This flavorful chicken dish has been a favorite of friends and family for many years. It’s now a big hit with our own children. It is simple, delicious and can be frozen and reheated for a meal-in-a-pinch. You can use chicken thighs or breasts, depending upon which your family prefers!

Recipe source:

Cooking With Friends Kitchen

Ingredients

1 1/2 pounds boneless and skinless chicken thighs or thinly sliced breasts
2 tablespoons. olive oil (or 1/8 cup if using breast meat)
1 tablespoon crushed ginger
2 cloves crushed garlic
1 teaspoon onion powder (optional)
1 teaspoon garlic powder (optional)
½ teaspoon kosher salt
1/8 cup soy sauce
1/4 cup orange juice
2 tablespoons rice wine vinegar
Pulp from 2 navel oranges (if unavailable, you can omit)
1/8 cup honey
Salt and pepper to taste
¼ cup flour (if using breast meat)

Directions

If using chicken thighs, heat oil in a large wide non-stick skillet over medium-high heat. Sautee garlic and ginger for a minute or two.* Add chicken thighs to oil and season with onion powder, garlic powder, salt and pepper and brown for approximately 5 minutes on each side. When lightly browned, drizzle honey over chicken until glazed. Immediately add soy sauce and orange juice. Cover tightly and turn heat down to low. Simmer for a few minutes and then add the pulp and juice from two oranges. Cover tightly and simmer again for 20 minutes, turning once. If liquid evaporates, add small amounts of orange juice or soy sauce.

(*If using thinly sliced chicken breasts instead of thighs, you’ll need to use more olive oil — 1/8 cup — and ¼ cup of flour for dredging first to ensure that the chicken doesn’t become too dry. Place flour in a shallow bowl, and heat the oil on a medium heat. Sautee garlic and ginger for a minute or two and add chicken breasts that have been dipped and coated in the flour, making sure to shake off any excess.) Finish cooking as above.

For best freezing results, cool for approximately 10 minutes and transfer to a freezer container with a tight-fitting lid. Seal out any excess air when closing lid and then wrap tightly with plastic wrap. You can reheat the food in a microwave for approximately 6 minutes. Serve with a steamed vegetable and basmati rice.

Serves

Serves 6