Quickie Orange Chicken Thighs

Servings

Serving size

4 ounces chicken with sauce

COOKING TIME

30 Minutes

This recipe can be multiplied but does not make very good leftovers.

Serve with Yam Home Fries

AND

Serve with Brown and Wild Rice or Brown Rice or Yam Home Fries

AND

Serve with Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash or Parmesan Zucchini or Shredded Brussels Sprouts

Ingredients

4 thigh without skin Boneless, skinless chicken thighs

1/8 tsp. Salt

1 Tbsp. Olive oil

1/2 cup Orange juice

3/4 cup No salt added vegetable stock (or no salt added chicken stock)

1/4 cup Dijon mustard

1 Tbsp. Honey

1 to taste Chili powder

1 to taste Black pepper

Instructions

Sprinkle chicken on both sides with salt and pepper. Heat oil in large non-stick skillet over medium-high heat.

Add chicken and sauté until brown, about 5 minutes per side.

Add the orange juice and broth to skillet. Simmer until chicken is cooked through, about 8 minutes.

Remove the chicken and set aside. Add mustard, honey and chipotle powder to the skillet. Increase heat and simmer until sauce thickens, whisking occasionally, about 7 minutes.

Return the chicken to the skillet and simmer until heated through, about 1 minute. Transfer chicken to plates; top with sauce and serve.

Serve this recipe with one of these Breakfast side dishes.

Yam Home Fries

Place a large skillet in the oven and preheat oven to 325°F. When the pan is hot, add the butter, shallot, and yams. Return the pan to the oven and cook for about ten minutes. Stir the yams and continue to roast in the oven stirring every 8 – 10…

AND

Serve this recipe with one of these starch side dishes.

Brown and Wild Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown and the wild rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very…

Brown Rice

In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…

Yam Home Fries

AND

Serve this recipe with one of these vegetable side dishes.

Pan Grilled Asparagus

Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…

Pan Grilled Broccoli

Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…

Parmesan Squash

Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…

Parmesan Zucchini

Place a large skillet in the oven and preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the zucchini and then slice lengthwise. Spray the hot pan with oil and place the six halves in the pan cut side down. Roast for about 20 minutes.…

Shredded Brussels Sprouts

Purchase Brussels sprouts on the large side (about 2 inches wide). Lay the Brussels sprout on its side. Slice across the sprout beginning at the top and working toward the stem. The slices should be about 2 – 3 mm thick. After all of the sprouts are sliced, pick through…