Ginger, Orange, Honey Chicken

Okay, so I have this orange that has been straring at me for about 2 weeks now. It looks sweet, juicy and ready to eat... but for some reason no one wants to eat it!! Not sure why. I put it in Todd's lunch twice and he returned it. So I set out to put it in a recipe. I am always looking for different ways to serve chicken. I found this recipe, tweaked it a little with what I had and it turned out great!!

Chicken Breasts With Ginger-Orange Sauce

• 4 boneless, skinless chicken breasts 
• 2 tbs lemon juice 
• olive oil 
• Sauce 
• 1 tbs freshly grated ginger root 
• 1 tsp minched garlic 
• 1/4 cup soy sauce 
• 1/4 cup orange juice 
• 4 tsp water 
• 2 tsp white vinegar

How to make it

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• Brush chicken breasts with lemon juice. Grill, or bake chicken. If grilling, brush olive oil to keep chicken moist. You can also saute chicken in olive oil until browned and place in oven until finished. Nap chicken with clean sauce and serve over cooked soba noodles or jasmine or basmatti rice.
• Sauce
• Combine all ingredients in pint jar and shake to mix well. Heat on high for one or two minutes. Makes one-half cup, enough for 4 chicken breasts. Recipe can be multiplied.

 Changes I made...
I did not have lemon juice so I used some lime.
I cut up 2 chicken breasts, brushed them with lime juice and sauteed the chunks in olive oil. I squeezed my one large, juicy orange, then added the soy sauce, vinegar, and everything else into my juicing container and added 3 tbsp of Honey. I stirred the container up as well as I could and added it to the chicken. The vinegar was a little strong so I cooked the whole thing on high for 2 minutes and simmered for about 20 (while the rice was cooking). The vinegar taste cooked out and the sauce was really delicious!!
Oh and I had a little bit of broccoli and carrot sticks, so I steamed them for about 2 minutes and added them also. Great way to use up any veggies you have left in the crisper!!