Ginger-Orange Chicken

I love Chinese take-out, we don't eat out often, really, maybe once a month, if that.  Instead we find ways to make "copycat" dishes or our own version of things.  I especially love when making it fresh is as easy as picking up the phone and ordering take-out.  By doing it this way, I know exactly what is going into my dishes and then into my kids tummies.  They've been quite picky lately, so getting as much nutrition in one meal is my main goal.  We're loading up on the veggies, and whole grains.  Lucky for me, they've been loving it!  Ginger-Orange Chicken is a favorite around here, paired with some steamed brown rice and broccoli.  Tastes like orange chicken, just without the breading on the chicken.  Delicious!

Ginger-Orange Chicken
serves 6

1 cup orange marmalade (apricot jam works great too)
1 inch piece of fresh ginger, peeled and grated
3 tbsp olive oil
6 chicken thighs, or 3 boneless, skinless chicken breasts cut in half
1 1/2 cups orange juice
1 cup chicken broth
2 tbsp brown sugar
Salt and Pepper to taste

Pre-heat the oven to 375 degrees Fahrenheit .  Season chicken on both sides with salt and pepper.  In a medium bowl combine the marmalade and ginger. 

Heat olive oil in an oven safe pan or dutch oven over medium-high heat.  Place chicken (skin side down if using thighs) and sear for 3-4 minutes or until skin is crispy.  Turn the chicken over.  Place a  spoonful of the marmalade mixture on each piece of chicken.  Pour in the orange juice, broth, and brown sugar. Stir just until the brown sugar is dissolved.  (The liquid should not cover the chicken, remove some if necessary.)

Place the pan, or dutch oven in the preheated oven and cook uncovered for 40 minutes or until chicken is caramelized and cooked through to 165 degrees F. Remove from the oven and allow to cool slightly.

If the sauce is too thin, remove the chicken and simmer the sauce until it has thickened.  Serve over brown rice.