Orange Terriyaki Chicken

This recipe is a slight adaptation of Hong Kong Orange Chicken from Eudice Greenfield of Skokie IL. It's wonderfully easy to make for Shabbat by marinating the chicken on Thursday night and cooking it just before Shabbat begins.

Ingredients:

• 1 1/2 cups freshly squeezed orange juice
• 1/2 cup honey
• 1/3 cup dark soy sauce
• 1/8 cup toasted sesame oil
• 2 T. minced fresh ginger
• 1/4 tsp. crushed red pepper flakes
• 4 minced cloves of garlic
• 1/2 tsp. freshly ground black pepper
• 2 cut up fryers or 10 leg and thigh portions of chicken

Yield: 10-12 generous servings

Mix all the ingredients except the chicken. Stir well with a fork to be sure the honey is well combined. Either put the marinade and chicken in a large zippered plastic bag or in a the pans you will use to roast the chicken. The point is to get all the chicken covered in marinade and seal it well, in the refrigerator, for at least 4 hours or overnight. Bake uncovered, with the marinade still on the chicken, at 375°F., for 1 hour until the chicken has a brown glaze. Serve with rice and Eudice's Asian Cabbage Slaw