What you’ll need:

FOR CHICKEN

2 boneless, skinless chicken breasts

1 tablespoon oil

salt and pepper to taste

FOR SAUCE:

zest of half of large orange

juice of one large orange

1 tablespoon honey

1/2 teaspoon vinegar

1/2 teaspoon gluten free soy sauce (We use Kikkoman’s)

pinch of hot pepper flakes

pinch of garlic

pinch of ground ginger

corn or potato starch for thickening

What you’ll do:

Preheat a heavy skillet to medium-high

Wash and dry your chicken breasts, brush with oil, and season with salt and pepper.

Place chicken in the hot skillet and reduce the temperature to medium. Turning occasionally, cook until juices run clear (8 – 10 minutes)

TIP: A griddler does an excellent job of chicken and since it cooks from both sides, it takes half the time. Place chicken on bottom plate of griddler that’s been warmed to medium high. Close the lid and let cook until juices run clear (4 – 6 minutes). I bet we do this at least once a week! (Great for turkey breasts too!)

While your chicken is cooking, zest half of your orange and set zest aside.

Juice the orange and put juice in a small pot on medium-low heat. Add the zest and the rest of the sauce ingredients to the pot and let simmer a bit to combine the flavours.

TIP: If you want more of an Asian flavour, add more peppers, ginger and soy sauce. For a light, fresh fruity taste, keep the spices to a minimum and let the orange shine through.

When the chicken is cooked, remove it to a plate and tent with foil.

Now thicken your orange sauce with a little bit of corn or potato starch.

TIP: I find the best way to do this is to remove some of the juice from the pan into a small bowl or cup. Add a teaspoon of starch to the cup and stir until all the lumps are dissolved. Pour the juice with the starch back in the pot and let thicken. Repeat if necessary.

Serve on a bed of rice.