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Print this Recipe    Ginger Lemon

Spicy Orange Ginger and Lemon Chicken Breast
Yield: 2 servings

olive oil spray
2 boned and skinned chicken breast halves 7oz. each
1/8 ts salt
1/4 ts chili powder
1/4 ts cumin powder
1/4 ts dried thyme
1/4 ts cayenne pepper
2 ts potato starch, or flour
1 strip lemon peel, (1x2-inch)
1 strip orange peel, (1x2-inch)
2 ts minced ginger, fresh
2 sm garlic cloves, peel and sliced
1/4 c apple juice, or cider
1/2 c water, optional

Mix dry spices together and sprinkle on chicken. Remove rind pieces
from orange and lemon with a vegetable peeler and rough chop. Heat
a saute or skillet large enough to just hold the meat pieces. Spray.
Sear to lightly brown the chicken pieces, both sides. Meanwhile
combine the sauce ingredients in a measuring cup. Pour into the
hot pan and let the liquid boil a bit to cook the thickener. Reduce
the heat to low, cover tightly and cook gently for 15 minutes.
Serve with the cooking juices. Add water or more apple juice if
the sauce loses too much moisture.

Serve with noodles or angle hair spaghetti or with hot steamed
white rice (either long or medium grain).


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