Tips to get you started:

· For this version, I used a prepared ginger paste (Spice World brand "squeeze ginger" instead of fresh ginger). If you're using fresh ginger, I would recommend reducing the amount by 1/4 to start with, adding more as needed.

· This dish is moderately spicy, as written, you can certainly reduce the level of heat by cutting down on the amount of chili flakes.

Prep time: 5-10 minutes

Cook time: 10-15 minutes

Serves: 4

Ingredients:

1 Tablespoon mirin

2 Tablespoons reduced sodium soy sauce or tamari

1/2 Tablespoon red chili flakes

2 Tablespoons local honey

1 Tablespoon ginger paste

4 Large cloves of garlic, minced

Juice of 1 Clementine (about 2 teaspoons)

1/4 Teaspoon freshly ground black pepper

2 chicken breasts, cut into medallions

2 Teaspoons avocado oil

Optional topping suggestions: sliced green onion, additional chili flakes.

Part one: Make the sauce. In a medium, non-reactive mixing bowl, combine all ingredients except the chicken and avocado oil. Mix and set aside.

Part two: In a medium frying pan over medium-high heat, heat the avocado oil until it shimmers in the pan, but does not smoke. Place the chicken medallions in the pan, cooking for about 2 minutes per side, or until the internal temperature reaches 165 degrees F. Place chicken on a small plate.

Part three: Using the same pan over medium-high heat, add the sauce to the pan and cook it to reduce the amount of liquid, you'll know it is done when it becomes fragrant and lightly syrupy. Keep the heat on, and add the chicken back to the pan, gently toss to coat in the sauce and warm back up, about 1 minute. Turn off the heat and serve immediately.

Serving suggestion: Serve with rice, topped with sliced green onion and chili flakes.

Tiny chefs in the house? They can help:

· Juice the clementine

· Measure ingredients

· Stir the sauce (with adult supervision if the sauce is hot)

Nutrition information:

Total Calories: 257

Total Fat: 9 g

Cholesterol: 12 mg

Sodium: 498 mg

Total Carbohydrates: 19 g

Sugars: 14 g

Protein: 25 g

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.