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Orange-Glazed Chicken with Pears

Photo: David Prince
Prep time 20 mins
Other time 10 mins
Yield Makes 4 servings

Ingredients

  • 2 tablespoons soy sauce
  • 2 tablespoons white vinegar
  • 1/4 cup sugar
  • 1 teaspoon ground ginger
  • 4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
  • Freshly ground black pepper
  • 1 onion, cut into thin wedges
  • 1 pear, cut into 1/4-inch slices
  • 2 tablespoons dry white wine
  • 1 orange, zest grated and juice squeezed

Nutrition Information

  • calcium 39 mg
  • calories 324
  • caloriesfromfat 0 %
  • carbohydrate 26 g
  • cholesterol 110 mg
  • fat 5 g
  • fiber 2 g
  • iron 2 mg
  • protein 42 mg
  • satfat 1 g
  • sodium 600 mg

How to Make It

  1. Heat the soy sauce, vinegar, sugar, and ginger in a large nonstick skillet over medium heat until the sugar melts, about 3 minutes. Season the meat or fish with the salt and pepper and add to the skillet. Braise the meat or fish (3 minutes each side), then add the onion, pear, wine, and orange zest and juice. Cover, reduce heat to low, and cook 20 minutes for the chicken, 15 minutes for the pork, or 5 minutes for the salmon. Transfer the meat or fish to 4 plates (slice the pork). Simmer the sauce to thicken, and season with salt and pepper. Top the meat or fish with the pear, onion, and sauce.