• Ingredients: 33
  • Serves: 4

Orange and ginger chicken with boneless chicken breast halves with skin, all purpose flour, butter, olive oil, minced peeled fresh ginger, brown sugar, dry mustard, orange juice, grated orange peel, thinly sliced green onions.


For topping

To Serve

  • *Sweet-and-sour mix, a combination of lemon or lime juice and sugar syrup, is used to make cocktails such as margaritas and pisco sours. Homemade mix is easy to make and produces the best results, but premade mix is available at liquor stores.

For frosting

Grilled Vegetables

  • *A green tomato-like vegetable with a paper-thin husk. Available at Latin American markets and some supermarkets.

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


  1. Step 1 Sprinkle chicken with salt and pepper; dust with flour. Melt butter with oil in large skillet over medium-high heat.

    For this step you will need

  2. Step 2 Add chicken; sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add ginger to skillet; stir 1 minute.

    For this step you will need

  3. Step 3 Add brown sugar and mustard and stir to blend into drippings. Add orange juice and orange peel. Simmer until sauce is slightly reduced, stirring occasionally, about 8 minutes.

    For this step you will need

  4. Step 4 Return chicken and any accumulated juices to skillet. Simmer 3 minutes. Turn chicken over and add green onions.

    For this step you will need

  5. Step 5 Simmer until chicken is cooked through and sauce is thick enough to coat spoon, about 3 minutes longer.

    For this step you will need