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Orange, Honey and Soy Chicken
August 03, 2013

I made this pretty much as is, using 1/2 cup orange juice, 1 tsp ground ginger and 1 T. minced garlic (instead of pastes). I served it over parboiled white rice. I was concerned about the sweet-and-sour-sounding combination of ingreds, because my husband hates too much sweet-and-sour, but he raved over this and declared it a do-over. I served peas and carrots on the side, but next time might try adding in snow peas or frozen broccoli in the last few minutes of cooking. A definite keeper!

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