As you can see, I'm on an Asian kick! Instead of Chinese "take out," I'm going to call it Chinese "make in." Be sure to buy a good size chunk of fresh ginger, about two times the size of your thumb. Use a whole fresh orange, the zest of the orange will give a very intense orange flavor. Feel free to add red pepper flakes to the sauce if you like it spicy. For sides, do anything you like. I love brown jasmine rice and simple stir fry vegetables. Would also be great with Thai peanut noodles..yum!
Orange & Ginger Glazed Chicken Kabobs
For the marinade:
3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon rice vinegar
1 tablespoon peeled and minced fresh ginger
½ cup orange juice
1 ½ lb. boneless, skinless chicken breasts or thighs, cut into bite size pieces
For the glaze:
Zest and juice of one large orange
Enough orange juice to measure 1 cup
½ cup honey
2 teaspoons toasted sesame oil
3 slices fresh ginger, the size of a quarter
Orange slices & fresh green onions for garnish
1) If you’re using bamboo skewers, soak in water for 15 minutes before skewering chicken. Skewer chicken and place in a pan or container where they can lay flat. Whisk all marinade ingredients well and pour over skewered chicken. Marinade in refrigerator for an hour. (You can also marinade chicken pieces in a bag and skewer chicken later, I find this very messy.)
2) Wash and dry the orange. Zest the orange and set zest aside. Juice the orange into a 1 cup measure. Add enough additional orange juice to measure 1 cup. Pour into a small sauce pan, add ginger slices, and reduce over medium heat to ½ cup. Add honey and continue to simmer over medium heat for 5 minutes. Remove from heat and remove ginger slices. Add toasted sesame oil and orange zest. Allow to cool.
3) Preheat grill. Cook kabobs over medium high heat for 10-12 minutes. Generously brush glaze over chicken. Watch closely, the sugars will burn if you’re not careful. Place on serving platter, brush with additional glaze. Garnish with sesame seeds, green onions, and orange slices. Serve with steamed or vegetable fried brown rice and simple stir fried snap peas. Serve additional glaze on the side.