G Hughes Orange Ginger Recipes

HEALTHY ORANGE CHICKEN G HUGHES SUGAR FREE ORANGE GINGER MARINADE MEAL PREP RECIPE

Steps:

• Chop 24 oz of chicken breast into small pieces. Take out a large bowl and place the chicken in the bowl. Next, add 2 tbsp of corn starch and mix everything together. Let it marinate for 10 minutes.
• Preheat a large skillet, and add 1 tbsp of olive oil to the skillet. Next, add the chicken and cook until brown. Add 1 tsp of ground black pepper to the skillet.
• Once the chicken is cooked, add 1/2 a cup of G Hughes sugar-free orange ginger sauce to the skillet pan. Cook until the chicken becomes caramelized in the sauce.
• Cook 2 cups of white rice and follow the instructions on the book. Once cooked, evenly transfer the white rice into four meal prep containers.
• Add the chicken to the meal prep containers and add chopped green onions on top. You can finish it off by adding sesame seeds on top.

SHRIMP WITH ORANGE AND GINGER

Steps:

• Peel the ginger and grate it in a bowl.
• Finely chop the garlic and add it to the ginger with the crushed chillies, salt and pepper and sesame oil.
• Add the shrimp cover and marinate at room temperature for 15 minutes.
• Meanwhile thinly slice the red pepper.
• Slice the scallions on the diagonal keeping the white and green separate.
• Peel and segment the oranges, catching the juice in a bowl.
• There should be 3 or 4 tbsp of juice.
• Heat a wok or skillet over moderately high heat unil hot.
• Add the shrimp and stir fry for a few minutes until pink all over.
• Remove with a slotted spoon and set aside.
• Heat the sunflower in the pan, then add the red pepper and white parts of the scallions and stir fry until soft.
• Mix in the orange segments and juice, then return the shrimp and any juices to the pan and stir until mixed and heated through.
• Serve with the green parts of the scallions over rice.
• 5 minutes prep time, 10 to 15 marinating and 8 minutes cooking time.

ORANGE AND GINGER GRILLED PORK TENDERLOIN

Steps:

• To make the marinade: Combine the orange juice, vinegar, ginger, and orange zest in a small bowl.
• Put the pork tenderloins in a shallow pan and pour the marinade over them. Refrigerate for 4 to 6 hours.
• To make the Orange-Ginger Sauce: Melt the marmalade in a small pan. Add the ginger, soy sauce, cider vinegar, and mustard, stirring to combine; keep warm.
• Prepare the grill with a medium-hot fire.To gauge the heat, hold your hand palm down about 4 inches above the grill. If you can hold it there for only 5-6 seconds it means you have a medium hot fire.
• Remove the meat from the marinade and season it with salt and pepper. Grill, turning at least once, until an instant-read thermometer inserted in the center of the meat reads 150F, 15 to 20 minutes. Brush with some of the Orange-Ginger Sauce during the last 5 minutes of cooking. Allow the meat to rest on a cutting board tented with aluminum foil for a few minutes before slicing. Slice the meat 1/2 inch thick on the diagonal. Pass the remaining sauce at the table.

EASY ORANGE AND GINGER VEGGIE STIR FRY

Steps:

• Begin by preparing your rice or noodles according to their package directions, to serve with the stir-fry. Once you start stir-frying, it all comes together quickly.
• To prepare the sauce, in a bowl, combine all the sauce ingredients and mix well. Set aside.
• For the stir-fry, to keep the frozen vegetables from going soggy, I recommend using a large, wide skillet rather than a wok, to have more surface area for evaporation.
• Heat the pan over medium-high heat and heat 1 tablespoon (15 ml) of the oil. Add the tofu. Fry, flipping as necessary, until it's browned and crispy on all sides, about 5 minutes. Transfer to a plate.
• Add the remaining tablespoon (15 ml) of oil to the pan and let it heat up until the oil sizzles. Another trick to avoid soggy vegetables is to fry in batches so as to not steam the veggies by overcrowding. Add half of the frozen vegetables to the hot pan and fry, stirring occasionally, until hot, crisp and somewhat seared, 2 to 3 minutes. Keep in mind that frozen veggies are already parcooked, so they may cook twice as fast as fresh vegetables.
• Transfer the first batch of veggies to a plate and cook the second batch, transferring them to the same plate.
• Lower the heat to medium. Give your sauce a stir and pour it into the pan. Simmer, stirring, until the sauce thickens, 2 to 3 minutes. Add all of the vegetables and the tofu back to the pan and toss to coat with the sauce. Taste and add a pinch of salt, if necessary.
• Serve over the rice or noodles and with any optional garnishes of your choice.

EASY ONE PAN ORANGE GINGER CHICKEN

Steps:

• Preheat your oven to 375 degrees Fahrenheit.
• Heat a large oven-safe skillet over medium-high heat and add the olive oil.
• Pat the chicken drumsticks dry with paper towels and season with salt and pepper.
• Place the chicken drumsticks in the oiled pan and cook on all sides until golden brown. No need to worry about cooking the chicken through at this point - just get a good golden crust on it!
• In a medium bowl, whisk together the orange juice, honey, sriracha, hoisin sauce, rice vinegar, soy sauce, cornstarch, sesame oil, ginger and garlic until well blended.
• When the chicken has browned on all sides, pour the sauce over the chicken evenly to coat and turn off the heat under the pan.
• Place the pan in the pre-heated oven and bake for about 25 minutes or until the sauce has reduced and thickened and the chicken is cooked through.
• Baste the chicken with the sauce once during the baking process, if desired.
• Serve with orange slices, a sprinkling of sesame seeds, and fresh parsley, if desired.

ORANGE HONEY GINGER MARINADE

Steps:

• Combine all ingredients and use as a marinade for chicken.
• NOTE: when used with chicken, it made 4 servings, but slightly more than half of the marinade was thrown out before cooking, hence 8 servings per recipe...

ORANGE GINGER MARINADE

Steps:

• Combine all ingredients until mixed well. Use right away or place in airtight container and store in refrigerator for up to two weeks.