Mary berry ginger orange chicken

Mary berry ginger orange chicken is a delicious and flavorful dish that combines tender chicken breasts with zesty orange, spicy ginger, and sweet honey. This recipe is perfect for those who love bold flavors and want to add some variety to their usual chicken dishes. With Mary Berry’s expert guidance, you can create an impressive meal that will impress your guests or simply satisfy your cravings for something new.

Why people also love Mary berry ginger orange chicken

People love Mary Berry’s ginger orange chicken for its unique combination of flavors that create a perfect balance between sweet, sour, and spicy. The tender chicken breasts are marinated in a flavorful mixture of fresh ginger, garlic, soy sauce, honey, and orange zest before being pan-fried to perfection. The result is juicy and succulent chicken with an irresistible aroma that will make your mouth water. This dish is also easy to prepare and can be served as a quick weeknight dinner or dressed up for special occasions. Overall, Mary Berry’s ginger orange chicken is loved by many because it offers a delicious twist on classic chicken dishes while remaining accessible to cooks of all levels.

Mary Berry’s ginger orange chicken was inspired by her travels to Asia. She fell in love with the bold flavors and spices used in Asian cuisine and wanted to recreate them at home. One day, while wandering through a bustling market in Thailand, she stumbled upon a vendor selling marinated chicken skewers. The aroma of ginger, garlic, and citrus wafted through the air as people crowded around for a taste.

Ingredients:

• 4 boneless chicken breasts
• 2 tbsp grated fresh ginger
• 2 garlic cloves, crushed
• Juice and zest of 1 orange
• 3 tbsp soy sauce
• 3 tbsp honey
• Salt and pepper to taste

Instructions:

1. In a bowl, mix together the grated ginger, crushed garlic, orange juice and zest, soy sauce, honey salt and pepper.
2. Add the chicken breasts into the marinade mixture ensuring that they are coated well with it.
3. Cover the bowl with cling film or transfer everything into an airtight container then place in fridge for at least an hour (or overnight if possible).
4. Preheat your oven to gas mark 6/200°C/fan180°C.
5. Heat some oil in a frying pan over medium heat until hot then add marinated chicken breasts and cook for 2-3 minutes on each side until golden brown.
6. Transfer the chicken breasts to a baking dish, pour over any remaining marinade, and bake in the oven for 20-25 minutes or until cooked through.
7. Once done, remove from the oven and let it rest for a few minutes before slicing into strips.
8. Serve with your choice of sides such as rice or vegetables.

Quick Facts

• Prep Time: 1 hour
• Cook Time: 25 minutes
• Total Time: 1 hour and 25 minutes
• Difficulty: Easy
• Yield: Serves 4

Equipment Needed:

• Mixing bowl
• Cling film or airtight container
• Frying pan
• Baking dish

Servings Suggestions:
Mary Berry’s ginger orange chicken can be served with rice, vegetables, or even in a sandwich. It pairs well with side dishes like roasted sweet potatoes, steamed broccoli, or stir-fried bok choy.

Expert Tips & Tricks:

• To get the most flavor out of your marinade, let it sit for at least an hour before cooking the chicken.
• If you want to add some extra heat to this dish, try adding red pepper flakes or cayenne pepper to the marinade mixture.
• For a healthier version of this dish, you can use skinless chicken breasts or substitute with tofu.

Nutrition Information:
290 calories, 28g protein, 25g carbohydrates and 7g fat.

Presentation:
To present the dish, place sliced chicken on a plate and drizzle any remaining marinade over it. Garnish with fresh herbs like cilantro or parsley for added some extra flavor and color. You can also serve it family-style by placing the baking dish in the center of the table along with your choice of sides.

Variations and substitutions for Mary berry ginger orange chicken recipe:

• Vegetarian/Vegan: You can substitute the chicken with tofu or tempeh. Marinate the tofu/tempeh in the same marinade mixture for at least an hour before cooking.
• Gluten-free: Use tamari instead of soy sauce to make this dish gluten-free.
• Spicy version: Add red pepper flakes, cayenne pepper, or sriracha sauce to give it a spicy kick.
• Lemon variation: Substitute orange juice and zest with lemon juice and zest for a tangy twist on this recipe.

Recommendations and notices:

• Make sure to marinate the chicken for at least an hour before cooking to allow the flavors to penetrate.
• When cooking the chicken, make sure not to overcrowd your pan. Overcrowding can cause uneven cooking and steaming instead of searing.
• Use a meat thermometer or cut into the thickest part of one piece of chicken with a knife to check if it is cooked through. The internal temperature should be 165°F (75°C).
• To get crispy skin on your chicken, pat it dry with paper towels before placing it in the pan.
• Be careful when handling raw poultry as it may contain harmful bacteria that can cause foodborne illnesses. Always wash your hands thoroughly after handling raw meat and avoid cross-contamination by using separate cutting boards, utensils, and dishes for raw and cooked food.
• If you want to make this dish ahead of time, marinate the chicken overnight in the fridge. When ready to cook, let it come to room temperature for about 30 minutes before cooking.
• Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to two months, and should be reheated gently on the stovetop or microwave until heated through.
• Adjust seasoning according to your taste preferences by adding more salt, pepper or honey as needed.

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