Orange Ginger Chicken

Orange Ginger Chicken

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Orange Ginger Chicken


Try this simple yet fancy recipe. Your family and friends will enjoy the combination of orange, ginger and garlic!

Prep Time:  15 minutes

Cook Time:  40 minutes

Bake Time:  15 minutes

Chilling Time:  Marinate 4-24 hours

Makes:  6 servings


boneless, skinless chicken breasts
1 Tbsp. (15 mL)
finely shredded orange peel
1 1/2 cups (375 mL)
SunRype Pure Orange Juice
1/2 cup (125 mL)
SunRype Pure Not From Concentrate Apple Juice
6 Tbsp. (90 mL)
honey, divided
4 Tbsp. (60 mL)
grated fresh ginger, divided
1 Tbsp. (15 mL)
chopped fresh garlic
1 Tbsp. (15 mL)
olive oil
1/4 cup (60 mL)
chicken broth
1 Tbsp. (15 mL)
soy sauce
3 cups (750 mL)
hot, cooked rice


To marinate:  Place chicken in a self-sealing plastic bag and set in a bowl. In a separate bowl, combine orange peel, 1 cup (250 mL) SunRype Pure Orange Juice, 1/2 cup (125 mL) SunRype Pure Not From Concentrate Apple Juice, 4 Tbsp. (60 mL) honey, 3 Tbsp. (45 mL) ginger and garlic. Pour marinade over the chicken. Refrigerate 4-24 hours, turning occasionally.

To cook:  Remove the chicken breasts. Transfer marinade to a large saucepan. Add 1/2 cup (125 mL) SunRype Pure Orange Juice and bring to a boil. Reduce heat and simmer, uncovered 20-25 minutes or until the liquid is reduced to 1/4 cup (60 mL). (Please watch carefully as the mixture may foam over.) Meanwhile, brown chicken breasts in olive oil, turning once. Transfer chicken breasts to a baking dish. Roast uncovered in 400°F (205°C) oven for 15 minutes or until an instant-read thermometer registers 170°F (77°C). To previously reduced marinade, add 2 Tbsp. (30 mL) honey, 1 Tbsp. (15 mL) ginger, chicken broth and soy sauce. Return to a boil. Boil gently, uncovered, for about 15 minutes or until the liquid is reduced to 2/3 cup (160 mL). Stir frequently.

To serve: Arrange chicken on a bed of rice and spoon sauce over the top.