Orange Chicken Teriyaki

Orange chicken teriyaki

 

Chicken breasts may take a little while to cook but this easy recipe lets you bake baby carrots in the sauce with the chicken along with potatoes next to it on the oven rack.

 

1/2 cup (125 mL) soy sauce 

1/2 cup (125 mL) fresh or reconstituted frozen orange juice
2 tbsp (30 mL) dark sesame oil
2 tbsp (30 mL) finely minced, peeled fresh ginger or 1 tbsp (15 mL) bottled minced ginger
3 garlic cloves, minced, or 2 tsp (10 mL) bottled minced garlic
1 tbsp (15 mL) brown sugar
1/4 tsp (1 mL) freshly ground black pepper
4 bone-in, skinless chicken breasts
1-lb (500-g) bag peeled baby carrots or 3 cups (750 mL) bite-size pieces thin carrots

 

Preheat oven to 200°C/400F.

For easy cleanup, line a 9×13-inch (3-L) baking pan with foil.

Measure soy sauce, orange juice, sesame oil, ginger, garlic, sugar and pepper into pan and stir together until blended.

Add chicken and turn to coat with mixture leaving chicken bone-side up, in sauce.

Add carrots, coating with sauce, if possible.

Bake, uncovered, in centre of 200°C oven for 30 minutes.

Turn chicken, bone-side down, and stir carrots.

Continue to bake until chicken juices run clear and chicken is firm when pressed, from 15 to 20 more minutes.

Remove chicken and carrots to a platter.

Pour sauce into a measuring cup and spoon off any fat.

Serve chicken with some sauce spooned overtop.

Serve with rice. 

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