prep 0:25 total 0:45
Sprinkle chicken with salt and pepper; Then dust with flour. Melt butter with olive oil in a large pan over medium-high heat. Add the chicken; saute until brown, about 3-4 minutes per side. Transfer the chicken to a plate and cover to keep warm. Add the ginger into the pan and stir for 1 minute. Add brown sugar and dry mustard and stir to blend into the pan drippings. Add the orange juice and the orange peel. Simmer until the sauce is slightly reduced, stirring occasionally for about eight minutes. Return the chicken and any juices back to the pan and simmer for about three minutes. Then turn the chicken over and add the green onions. Simmer until chicken is cooked through and the sauce is thick enough to coat a spoon, about 3 minutes longer. Season the sauce with more salt and pepper to taste. Serve on a platter with the sauce.
We serve this dish with white rice.
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