The other night, I was staring at a few boneless, skinless chicken breasts and trying to figure out what on earth to do to make them a little interesting.

I marinated the chicken with kosher salt, pepper, orange juice, some crushed, chopped garlic and some extra-virgin olive oil for about 40 minutes and then grilled them.

While my husband was grilling the chicken, I put the juice of two oranges, one cup of chicken stock (or broth) and two crushed garlic cloves into a sauce pan and simmered it until reduced by half. I added two tablespoons of hoisin sauce (easily found in the asian section of the supermarket), whisked it until dissolved and added a sprinkle of kosher salt.

Here's the rest:

In a short glass, mix 2 tablespoons of cornstarch into 1/2 cup of cold water.

While the orange juice mixture is simmering, add the water/cornstarch slurry and boil briefly until the mixture thickens slightly.

Using a mesh strainer, strain sauce into a bowl and stir in a tablespoon or two (to taste) of honey.

Serve the sauce spooned over top of the chicken breast and top with a thin orange slice. A rice pilaf makes a perfect side dish.

 --- © Chef Raven

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