And, when I say “my family,” I mean the kids.
One thing my children will tell you (I think) is that I really dislike listening to them complain when we sit down to supper.
It just makes me nuts.
It probably drives you nuts too.
I don’t want to guarantee it, but I think you’ll have minimal complaints when this honey ginger orange chicken arrives at the table.
You probably have most everything already, which makes this the perfect weeknight dish. Serve it over rice like I did or with a green salad.
It’s really simple and totally satisfying.
In a large shallow baking pan combine the sauce with the chicken. Use tongs to turn and coat the chicken in the sauce. Marinate the chicken for several hours in the refrigerator. If you’re getting a late start on you Mondays on Main St. dish, just prepare this for your family tomorrow night.
Cover the baking dish with aluminum foil and bake the chicken in a 350 degrees oven for 30 minutes. Then uncover and raise the oven temperature to 375 degrees. Bake an additional 25-30 minutes or until juices run clear.
Thanks for dropping by today!
Honey Ginger Orange Chicken with Scallions
3/4 cup soy sauce
3/4 cup honey
2 tbsp minced fresh ginger
6-8 cloves minced garlic
zest and juice of 2 small oranges
1 tsp ground mustard
3 lbs bone in, chicken breasts with skin
Combine the soy sauce, honey, ginger, garlic, orange zest, orange juice and ground mustard in a bowl with a spoon or whisk.
Place chicken in a shallow baking dish and pre-heat oven to 350 degrees. Pour honey-soy-orange sauce over the chicken and use tongs to turn chicken in sauce.
Cover baking dish with aluminum foil and refrigerate for at least 3 hours (or overnight).
Bake chicken for 30 minutes. Remove from oven, raise oven temperature to 375 and return to oven, uncovered.
Bake an additional 25-30 minutes, or until juices run clear and chicken is cooked completely.