Orange-ginger Chicken with sauteed snow peas

Thursday, 18 February
Orange ginger chicken
Ingredients
•6 Chicken Breasts
•1 Tbs. finely shredded Orange Peel
•1 C Orange Juice
•1 C dry White Wine, divided
•6 Tbs. Honey, divided
•4 Tbs. grated fresh ginger, divided
•1 Tbs. Olive Oil
•1/4 C Chicken Broth
•1 Tbs. Soy Sauce
•3 C hot Cooked Rice

Directions
1.Trim excess fat from chicken and score skin. (I prefer to use skinless chicken.)
2.Place chicken in a self-sealing plastic bag and set in a bowl.
3.For marinade, combine orange peel, orange juice, half the wine, 4 Tbs. of the honey, and 3 tsp. of the ginger. Pour over chicken and seal bag. Refrigerate 4 to 24 hours, turning occasionally.
4.Remove breasts and transfer marinade to a large saucepan.
5.Add remaining wine and bring to a boil. Reduce heat and simmer, uncovered, 20 to 25 minutes, or until reduced to one-fourth cup (watch carefully as mixture may foam over.)
6.Meanwhile, brown chicken breasts in olive oil, turning once.
7.Transfer breasts, skin side up, to a baking dish.
8.Roast uncovered at 400 degrees for 15 minutes, or until an instant-read thermometer registers 170 degrees.
9.Add remaining honey, remaining ginger, broth, and soy sauce to reduced marinade. Return to a boil. Boil gently, uncovered, about 15 minutes, or until reduced to two-thirds cup, stirring frequently.
10.Season to taste.
11.To serve, arrange chicken on a bed of rice. Spoon sauce over the top