2 boneless, skinless, organic chicken breasts 1 cup fresh squeezed orange juice 1 cup organic, low sodium chicken stock 2 orange spice tea bags 1 teaspoon unsalted butter 1 tablespoon minced shallots 1/2 teaspoon fresh ginger, grated fine 1 teaspoon orange zest, chopped fine 1 tablespoon cornstarch, diluted 1 tablespoon fresh cilantro, chopped fine Pinch of sea salt Pinch of cayenne pepper
Combine orange juice and chicken stock in a small stainless steel pot. Bring to a boil, reduce to a simmer, and add tea bags. Simmer 5 minutes and remove from heat. Add chicken breasts to mixture and poach for 8 minutes or 4 minutes per side. Remove chicken breasts and keep warm. Remove and discard tea bags and return poaching liquid to a simmer; reduce liquid to one cup. Brown butter in small saucepan. Add shallots and sauté. Add ginger and continue to cook 1 or 2 minutes. Mix in reduced poaching liquid and orange zest. Thicken sauce with cornstarch slurry to a glaze consistency. Stir in cilantro, salt, and cayenne. Slice chicken breasts on a diagonal and garnish with orange spice glaze. Serve with steamed rice and baby bok choy.
