Chicken and citrus is such a great pairing you can't go wrong. I found tangerines, Valencia oranges or clementines are the best. Again, fabulous over rice!
Marinade:
4 cloves garlic (minced)
3 tblsp soy sauce
1 tbsp chili-garlic sauce
2 tsp dark sesame oil
4 skinless boneless chicken breasts
Sauce:
2-3 small oranges, tangerines or clementines (sliced in large wedges)
2 shallots (minced)
3 tsp sugar
1 tsp fresh ginger (grated or pureed)
3/4 cups orange juice
2 tblsp lime juice
1/4 cup water
2 tsp water
2 tsp chili-garlic sauce*
1 1/2 tsp fish sauce*
1 tsp rice vinegar
1 1/2 tsp cornstarch
3 tsp oil (canola or olive)
Combine all the ingredients for the marinade except for the chicken. Pour in a resealable plastic bag; add chicken. Seal the bag and refrigerate for 4 hours or overnight, turning occasionally.
In a medium sauce pan, combine, orange slices, shallots, sugar, ginger and 1/4 cup of water. Bring to a boil and reduce heat to medium, allowing to cook for another 10 minutes until reduces to half. Add orange juice, lime juice, chili-garlic sauce, fish sauce and rice vinegar. Simmer for another 5 minutes. In a small bowl disolve cornstarch with 2 tsp of water. Whisk into sauce; boil for 1 minute until sauce thickens. Keep warm.
In a frying pan/skillet or grill pan, add the oil and heat. Cook the chicken 6-8 minutes turning once until chicken is no longer pink in center. Remove from skillet and let it rest for 3-5 minutes. Slice chicken breast diagonally, place on a serving platter and pour warm sauce over the chicken slices. Serve with your favorite long grain rice (i.e. Jasmine, basmati, etc.)
Note*: chili-garlic sauce and fish sauce can be found in the Asian section of your favorite grocery store or go to any Asian grocery store or market. Sea Salt can be used as a substitute for the fish sauce.
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