This recipe originally came from the San Diego Union-Tribune, but I have altered it to the point that I am not going to credit it more specifically than that. The original author probably would not recognize it anyway.
Orange and Ginger Chicken
2 boneless, skinned chicken breasts
1 clove fresh garlic, crushed
2 tbsp peeled fresh ginger, minced fine
4 tbsp brown sugar
2 cups orange juice
1 tbsp grated orange peel
1 tbsp cornstarch
Slice breasts in half so you have four thin pieces. Flour lightly, salt and pepper to taste and then brown on both sides in a good olive oil with the crushed garlic in a skillet. No need to be sure they are cooked thru at this point, just brown lightly on both sides and transfer to a plate.
Add a touch more olive oil if needed and add ginger to skillet, cook for one minute. Add brown suger and stir for one more minute. Add orange juice and orange peel and bring to a fast simmer, stirring as needed.
Mix cornstarch with a bit of cold water and add to skillet and stir until sauce is thickened, reduce heat to a slow simmer. Return chicken to sauce, cover and simmer slowly until chicken is cooked through, about ten minutes or so. Serve over noodles or rice.
Part of the secret is not to overcook the chicken initially, before transferring it to the plate. Letting it finish cooking at the slow simmer in the sauce cooks the flavor in and leaves it really tender.