Orange Ginger Chicken

I got this from the Cooking Light recipe book and I love it!

Ingredients:

8 skinless chicken thighs (we use 4 breasts and it works out fine)
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon garlic powder
1 1/2 teaspoons olive oil
1 navel orange
3 Tablespoons honey
1 teaspoon grated peeled fresh ginger
chopped green onions

Directions:
1. Sprinkle chicken with salt, pepper and garlic powder. Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 3 to 4 minutes on each side or until browned.
2. While chicken cooks, grate 1 teaspoon orange rind and squeeze 1/4 cup orange juice. Add orange rind, juice, honey and ginger to chicken, scraping to loosen browned bits. Bring to a boil; reduce heat, and simmer, uncovered, 7 minutes or until chicken is done and orange mixture is syrupy. Sprinkle with green onions. Yields 4 servings.

I like to cook up broccoli, red and yellow peppers and mix them in at the end with the sauce to bring some vegetables into the meal. I also serve it over brown rice. Yummy!

Enjoy,
Emily Bowman