Orange Teriyaki Glazed Chicken with Citrus Wild Rice
orange teriyaki glazed chicken with citrus wild rice: 
2   boneless, skinless chicken breasts (about 1+1/2 pounds)
1 cup  fresh orange juice, plus 3 strips orange zest
1-1/2 cup  soy sauce
1/3 cup  honey
4 clove  garlic, minced
4   green onions, white part minced, green part thinly sliced for garnish
1 Tbsp  minced fresh ginger
1   cinnamon stick
2 tsp  sesame oil
  citrus wild rice (recipe below)
wash and dry chicken breasts, trimming off any fat or sinew. cut breasts 
into halves and place in shallow baking dish. 
prepare marinade. place orange juice in saucepan and boil until reduced by 
half. add soy sauce, honey, garlic, whites of green onion, ginger, 
stick and sesame oil. boil mixture until thick and syrupy, about 5 
remove pan from heat and strain glaze into bowl. let cool to room 
temperature. pour half the mixture over chicken breasts, turning breasts 
coat both sides. marinate chicken breasts mixture 30 minutes. 
meanwhile, prepare citrus wild rice. 
just before serving, preheat grill or broiler to high. grill chicken 
until cooked, 2 to 3 minutes per side, basting with remaining glaze. 
sprinkle chicken with chopped onion greens and serve at once with citrus 
wild rice. 
  citrus wild rice:
1 cup  wild rice
2 large  oranges
1/2 cup  orange juice
1/3 cup  raisins
2 Tbsp  capers
1-1/2 Tbsp  olive oil
1-1/2   tablespoons, balsamic vinegar (or to taste)
  salt and freshly ground black pepper
3   green onions, finely chopped
1/2 bunch  flat leaf parsley, finely chopped (about 1/2 cup), plus 4 sprigs
  for garnish
rinse rice thoroughly in cold water in strainer, then place in large 
saucepan with 3 quarts water. bring to boil. reduce heat and simmer 30 
minutes. remove pan from heat and let rice stand until tender, about 30 
minutes. drain well in colander and blot dry. meanwhile, cut oranges into 
segments: cut off rind (both zest and white pith) to expose flesh. make 
v-shaped cuts to remove individual segments from membranes. dice most of 
the segments, reserving a few whole for garnish. soak raisins in orange 
juice in mixing bowl for 5 minutes. whisk capers, olive oil, vinegar, salt 
and pepper into orange juice-raisin mixture. stir in green onions, chopped 
parsley, rice and diced orange segments. correct seasoning, adding salt or 
vinegar to taste. mound rice on platter or plates and decorate with 
reserved whole orange segments and parsley sprigs. 
(ID: 8418) Mirror: Sat, Mar 27, 2004

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