Chicken with Orange-Ginger Glaze

I've had this recipe for a really long time.  It's from Cooking Light magazine circa like 2004, it's been in my cooking binder, I just never made it (not sure why).  Anyway, as I was putting together our "menu" for the week, I came across this recipe & decided to give it a whirl!

Ingredients

1 lb. of Chicken Breast Tenderloins
1/2 tsp. of salt
1/4 tsp. of pepper (pretty sure I added more than that!)
1/8 tsp. of garlic powder (pretty sure I added more than that!)
1 1/2 teaspoons of EVOO (I did 3 turns around the sauté pan)
1 navel orange
3 tablespoons honey
1 tsp of grated peeled fresh ginger
1 chopped green onion

Chicken with Orange-Ginger Glaze ingredients

1.  In a bowl, grate the rind & squeeze the juice from orange to measure 1 tsp. rind & 1/4 cup of the juice of the orange.  Add honey & ginger to the bowl & whisk everything together.

Orange-Ginger Glaze

2.  Season chicken with salt, pepper, & garlic powder.  Heat oil in a large skillet over medium-high heat.  Add chicken; cook 3 to 4 minutes on each side or until browned. (cook the seasoned side down first)

3.  Add the orange-ginger glaze to your sauté pan, scraping the bottom of the pan to loosen the browned bits.  Bring to a boil; reduce heat & simmer, uncovered for about 7-10 minutes or until chicken is done & your orange-ginger glaze is syrupy.

Just about finished......

4.  Sprinkle with chopped green onions.

the completed dish, yummmmmmmmm!

I served the finished chicken over a bed of brown rice....it has a nice "chinese" food flavor to it.  If you aren't a HUGE fan of ginger, I'd cut the grated ginger in half, it was definitely a strong flavor, but really good!

Let me know if you try it, it's so yummy!