Orange Ginger Glazed Chicken

1 large clove of minced garlic
2 tsps of minced ginger
4 chicken breast cutlets
1 cup orange juice
1 tsp brown sugar
2 tsps soy sauce
1/2 tsp corn starch
salt and pepper
cashews

Mix together the orange juice, soy sauce and corn starch. Rinse the chicken then pat it dry with some paper towels. Season the cutlets with salt and pepper. Brown them on both sides over medium-high heat with some butter in a steel pan. Don't cook them *quite* all the way. Remove them from the pan and add in the garlic and ginger. Saute them for 40-60 seconds then pour in the orange juice mixture. Let it simmer till it's reduced by half or so, then add the chicken back in. Let the chicken simmer till it's done being cooked then turn it several times to coat with the glaze. Top with cashews.

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Just so you know, the measurements up top are guesses. This was very much a hip shot recipe. But, it's really easy and came out wicked good. I needed something quick to make one night and saw we had some chicken breast cutlets, a big ass orange and fresh ginger. It all just kind of fell into place. And except for the tablespoon or so of butter that you saute everything in there is pretty much no fat.

First, I minced up my ginger and garlic. Well, I used a press on the garlic. I like my garlic pieces small and don't have the knife skills to do it quickly yet. Then I juiced the orange. This is half of it. It was bigger than a softball, I got about a cup of juice from it. I think, I'm afraid I didn't measure it. Anyway, then I rinsed the chicken and dried it off. This helps it brown. I don't always do it (and never take pictures of it, apparently), but it does make for a better end result. Then I melted some butter and browned the chicken. I didn't cook it quite all the way because I wanted to finish it off in the glaze. Then I pulled it out and tossed in the garlic and ginger. That, my friends, is a fantastic smell. Chicken fond, butter, ginger and garlic. My apartment still smells like it and I couldn't be happier. Once I had sauteed them for about a minute I poured in the orange juice. If I had been planning ahead a bit better I would have mixed the sauce up beforehand, but I wasn't so I didn't. Brought it to a simmer and scraped up anything from the bottom. Then I added the brown sugar and soy sauce. After reducing for a while I tossed in a little cornstarch mixed with water, to thicken it up a bit. Then I tossed the chicken back in and let them finish cooking. Then I just flipped them around a couple times to coat them and that was that. Except for the cashews. I had cashews. So I put them on it. I mean, why not?I served it with potato medallions. I will be posting about them sometime next week probably, I need to do a few more things. Like take pictures. But having it with rice would be good, or double the sauce and serve it over noodles. Slice it and put it in a sandwich/wrap, or on a salad. You know, stuff you do with chicken.