Numm numm numm

Kiy... you were right. I wanted to crawl into the pan and get everything out after I made this. This being Orange-Ginger Chicken.

Orange-Ginger Chicken prep: 5 minutes
Cooking Light (web site) cook: 15 minutes
serves: 4

1 tsp dark sesame oil
½ tsp chili oil
(or ¼ tsp chili powder and ¼ tsp oil)
4 4oz skinless, boneless, chicken breasts
½ cup orange marmalade
3 tbsp soy sauce
1 tbsp ginger, peeled and minced
1 tbsp water
2 cloves garlic, minced

Heat oils over med heat. Add chicken, cook 6 minutes on each side or until chicken is done. Add marmalade and remaining ingredients, cook 2 minutes or until done (thick and bubbly).

I served it, with some of the sauce over Presidents Choice Biological Greens, which has a less funky taste than the Dole bagged salad.

I'm sorry to say that I only have one meal of leftovers, as the second breast was in a bad position. I didn't have a lid for its container, and well... it was just too tasty to reheat. It's gone to a better place now.

15 minutes to cook,
5 minutes to eat
1 pot to clean up.