Orange Teriyaki Chicken

Pretty standard day today. Spent most of it trying to set things into motion for me to travel to Mexico this winter. Good news is it seems like it should all work out! Just have to renew my passport.

Have to hit the books! Hope you're all enjoying your evening!


Orange Teriyaki Chicken
Serves 2-3

2 chicken breasts

1/3 cup tamari (gluten free soy sauce)
Juice of one orange
2 tablespoons honey
Dash of sesame oil
3 teaspoons rice vinegar
2 cloves of fresh garlic, minced
1 nub of fresh ginger, minced
1 teaspoon orange zest
1/3 cup water
1 tablespoon cornstarch

1 tablespoon olive oil
Salt and pepper

I recommend gettin' some rice going before you start the rest of this.

Preheat the oven to 425 degrees F.

For the sauce, combine tamari, orange juice, honey, sesame oil, rice vinegar, garlic, and ginger in a small sauce pan. Whisk together water and cornstarch separately, then pour into sauce mixture. Place on medium/high heat. Cook for 6-8 minutes, stirring frequently. Set aside.

I prepared the chicken by slicing it diagonally into bite size pieces, then cooking it for about five minutes in olive oil over high heat on the stove. Once the chicken is cooked on one side I transferred it to an oven safe baking dish, poured the sauce over the chicken pieces, and baked for approximately 15 minutes, or until the chicken is done and not pink in the middle.

Garnish with green onions (optional), and serve over rice!