Orange-Glazed Chicken

This recipe also works with 2 pork tenderloins (about 2 pounds) or with 1 ½ pound skinless salmon fillet. Reduce the cooking time in Step 4 to 15 minutes for pork, 5 minutes for salmon.

2 tbsp soy sauce or tamari

2 tbsp white or white wine vinegar

¼ cup sugar

1 or 2 tsp ground ginger, to taste

4 boneless, skinless breast halves (See above for substitutes)

½ tsp coarse or kosher salt

Freshly ground black pepper

1 onion, cut into thin wedges

1 pear, cut into ¼ inch slices

2 tbsp dry white wine

1 orange, zest grated and juice squeezed

Heat the soy sauce, vinegar, sugar and ginger in a large, non-stick skillet over medium heat until the sugar melts, about 3 minutes.
Season the meat with salt and pepper and add to the skillet. Braise for about 3 minutes per side.
Add the onion, pear, wine and orange zest and juice. Cover and reduce heat to low.
Cook for 20 minutes.
Transfer the meat to plates. Simmer the sauce to thicken and season with salt and pepper.
Top the meat with the sauce and serve.

Serve with rice or pasta and a small green salad.

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