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Orange Ginger Chicken with Rice

March 13, 2010

It’s the end of “Honeybell Season” and all thoughts of orange recipes are racing in my mind.  I love other oranges as well, but when Honeybells are around it is time to make everything I can remember with oranges.  A neighbor also gave me a few Valencias and Navels which are both great for juices and sauces.  I just received a “Cara Cara Navel” orange tree and will be repotting it this weekend.  I think for this year it will stay as a container tree so I can determine the best placement in the yard.  It is the first citrus tree I have bought in a few years after losing my grapefruit, orange, lime and avocado trees in hurricanes so I am very excited about fresh fruit again in the yard. 

Honeybells

I have been making this recipe  for a long time.  Sometimes I shop for all the ingredients and other times I just happen to have the ingredients in the house.  I started out making it one night when I had some unexpected guests and really had no time to shop and cook.  I had some chicken breasts and some mushrooms but wanted to turn it into something different, very quick and stretching what I had for two more people.  I find it very satisfying to make something delicious when you think ” guess I better order a pizza”.   Tonight I had the pleasure of having some oranges from a neighbor’s yard and fresh ginger too.

Orange Ginger Chicken

Ingredients

  • 4 T. Butter
  • 1 Lb. Skinless, Boneless Chicken Breasts  (cut into strips or bite size pieces)
  • 1/2 lb. Mushrooms (halved or quartered, depending on the size)
  • 3 Shallots (sliced)
  • 1 Package Frozen Baby Sweet Peas
  • 3-4 Oranges
  • 1/2 C. Dry White Wine or Chicken Stock
  • 1/2 C. Orange Marmalade
  • 2 T. Ginger (peeled and grated)
  • 1/4 C. Heavy Cream
  • Salt and Pepper

Preparation

  1. Wipe mushrooms clean and halve or quarter
  2. Saute mushrooms in 2 T. butter for approximately 10 minutes.  Remove mushrooms and set aside
  3. Add 2 T. butter and juice of oranges to pan and combine, then add shallots and chicken, saute, turning chicken over once
  4. Add the wine and simmer slowly until reduced
  5. Stir in the peas and let cook a couple of minutes
  6. Add orange marmalade, grated ginger while stirring, then add mushrooms and heat thoroughly at low heat
  7. Stir in heavy cream

(Serves 4)

Orange Ginger Chicken

Rice

Fortunately I always have rice in the pantry (I mean the kitchen cabinet, wish I still had a pantry).  I have no rice directions for you.  I have been using a Rice Cooker since I was about 20 years old and it is foolproof for me.  The only time I don’t use it is for recipes that are specific to a particular way of cooking like paella, jambalaya or Iranian rice.  I have a Hitachi Rice Cooker and the rice consistency has always been perfect and frees up time in the kitchen while preparing other food.

Serve with a mixed green salad, some French bread and enjoy. 

 

2 Comments leave one →
  1. March 16, 2010 12:16

    This sounds so delicious. I’ve never heard of honeybells. i just learned about the Cara Cara this season. I wish I had a yard full of fruit. An orange tree is a nice start to a new yardfull!

    • March 23, 2010 20:38

      I miss my honeybell tree. I had been thinking of going into detail about honeybells and now wish I did.

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