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Memorial Day Chicken with Orange Sauce
Skinny Cooks

3 pounds of cut-up chicken Salt, pepper and garlic powder 1 cup orange juice 2 Navel oranges, peeled and sectioned 2 tablespoons minced fresh ginger 4 teaspoons white vinegar 1 teaspoon dried basil

Brown the chicken on all sides if you’re frying it. If grilling, just coat it with the salt, pepper and garlic powder and grill it until it’s just done and the juices run clear. Place the cooked chicken into a skillet or pot with a lid and put it on the grill or on the burner of your range. Pour the orange juice over the chicken and add the orange sections, ginger, vinegar and the basil. Stir to get the sauce ingredients well distributed and on all the pieces of chicken. Cover the skillet or pot and let the chicken simmer over low heat for 30 minutes. This will give you very tender chicken loaded with flavor. Handle it with tongs or a slotted spoon, as it may end up “falling off the bone tender.” If you like your orange sauce to be sticky rather than runny, you can remove the lid and let the juices cook down while keeping your eye on the process. You don’t want to burn or scorch the chicken or the sauce, so you’ll need to be careful if reducing the sauce. Serve this sauced chicken with a baked potato or potato salad and a tossed green salad. This will be one of the easiest and most delicious meals you can prepare and your guests will love the results. You don’t have to wait for Memorial Day to come around again, as this is so delicious you’ll probably want to enjoy it for a nice Sunday dinner any time of the year.