Orange Chicken

Here’s a delicious way to prepare chicken. Thank you Chin Deep

4 large, boneless, skinless chicken breasts

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoons garlic powder

1 large onion, sliced

1 cup freshly squeezed orange juice

splash of white wine

1/3 cup honey

1 Tablespoon soy sauce

1 Tablespoon dark sesame oil

4 dried, red chilies, coarse crumbled

2 Tablespoons toasted sesame seeds

2 Tablespoons cornstarch

2 and 1/2 cups cooked brown rice or noodles

4 green onions, chopped

zest from one orange

• Preheat oven to 325 degrees F.
• Slice the onion and place the slices on the bottom or a 9 x 13, glass baking dish. 
• Lay the chicken pieces on the onions. 
• Season with the salt, pepper and garlic powder. 
• Whisk together the orange juice, wine, honey, soy sauce and sesame oil. 
• Pour this mixture evenly over the chicken in the baking dish.  
• Evenly sprinkle the crumbled red chilies and sesame seeds over the top of everything. 
• Bake chicken, uncovered, for about an hour, or until juices run completely clear and the meat is no longer pink. 
• Remove chicken to a platter and cover with aluminum foil to keep the chicken hot while you make the sauce.
• Place the sauce and onions, from the bottom of the baking dish, into a large saucepan. 
• Bring to a gentle simmer over medium heat. 
• Add cornstarch and whisk until sauce is slightly thickened. 
• Serve the chicken over the rice (or noodles). 
• Top with some of the sauce, and garnish with the chopped green onions and orange zest.