These Orange Ginger Chicken Breasts are tender and juicy with just the right amount of heat, for kids of all ages. The sweet and tangy orange in this chicken is excellent alongside the toasty sesame dressing of our Soy-Free Asian Cucumber Salad.
People often ask us why we divide chicken breasts before cooking them, and there are several reasons. First, it’s automatic portion control because a whole chicken breast is actually 2+ servings. Secondly, the lobe and tip of the breast differ in thickness and do not cook at the same rate. We typically divide in bulk and freeze lobes and tips separately to ensure even cooking. Finally, dividing maximizes the surface area on each pre-portioned breast for marinating. Win-win-win.Print
Sweet heat and orange ginger make these chick breasts worthy of center stage.
- 2 boneless, skinless chicken breasts, divided lobe and tip
- 2/3 cup juice from 4-6 mandarin oranges (finely zest 2–3 before juicing)
- 4 large cloves garlic, minced
- 2 green onions, thinly sliced
- 4 tbsp coconut aminos
- 2 tbsp extra-virgin olive oil, divided
- 1 tsp chili garlic sauce
- 2 tsp rice vinegar
- 2 tsp Swerve Brown Sweetener, packed
- 3/4 tsp ground ginger
- 1/8 tsp ground black pepper
- Pinch of salt
- Thinly sliced green onions and sesame seeds (optional garnishes)
For the Prep:
- In a food processor or bullet blender, combine juice and zest, Swerve, coconut aminos, ginger, garlic, chili garlic sauce, vinegar, salt and pepper, and one tablespoon of the oil. Pulse until as smooth as possible.
- Place chicken breasts in a large zip top bag; pour the remaining tablespoon of oil over the chicken and massage to coat, then pour half the liquid mixture over the chicken. Press air out of bag and seal.
- Marinate chicken in refrigerator at least 2-3 hours, preferably overnight. Refrigerate reserved marinade mixture in a separate airtight container.
For the Chicken:
- Place oven rack at center position and preheat oven to 400 degrees F. Line a rimmed baking sheet with foil and place a wire rack on the sheet. If you don’t have a wire rack, just use the foil lined sheet.
- Place chicken breasts on the wire rack or prepared baking sheet and bake until firm, about 20-35 minutes (depending on thickness of meat). The breast tips may cook faster than the thicker lobes. Discard liquid with bag.
- Cut one breast piece open to check or use a meat thermometer if you’re not comfortable with the “firmness test”.
- Once cooked, tent chicken breasts with foil, and rest 10 minutes before slicing and serving.
Putting it Together:
- While chicken is resting, place reserved liquid in a small sauce pan and bring to a boil. Reduce heat to medium-low and simmer, stirring as needed, until reduced by about a third.
- Slice chicken breasts and drizzle with reduced sauce. Garnish with thinly sliced green onions and sesame seeds. Serve over cauliflower rice or with baby spinach, bok choy, or mixed greens as a salad.
Keywords: orange, ginger, chicken breasts, soy-free, gluten-free, sugar-free, coconut aminos, quick meals, weeknight meals