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Orange Walnut Chicken Recipe

Orange Walnut Chicken Recipe photo by Taste of Home

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For an impressive main dish that's not tricky to prepare, try this mouthwatering chicken.With orange juice concentrate, orange juice, lemon juice and marmalade, the pretty sauce has a zesty taste.—Moore TerryAnn, Vineland, New Jersey

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Orange Walnut Chicken Recipe

Prep: 10 min. + marinating Cook: 30 min.

Yield: 4 Servings

10 30 40

Ingredients

1/3 cup thawed orange juice concentrate
5 tablespoons canola oil, divided
2 tablespoons reduced-sodium soy sauce
2 garlic cloves, minced
4 boneless skinless chicken breast halves (4 ounces each)
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange peel
2 to 3 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice

Directions

In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a meat thermometer reads 170°.
Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish.
Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions. Yield: 4 servings.

Originally published as Orange Walnut Chicken in Taste of Home December/January 2000, p25

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Reviews for Orange Walnut Chicken

Orange Walnut Chicken

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Reviewed on Jan. 12, 2012 by pettymama

This was so good. For those of you who count calories it's about 572 per serving, not including the rice. It's a bit high but well worth it...just plan accordingly and you will enjoy a wonderful dinner!

Reviewed on Feb. 20, 2011 by VickiWeller

I made this for my husband and I and we loved it. I cooked for a Civic group in my home town. They loved it! They asked what they had to do to get me to cook again! The walnuts and green onions are the perfect garnish! Makes a relatively simple recipe look like a fancy restaurant! Thanks so much. Yummy!

Reviewed on Jan. 28, 2011 by bylaw

I didn't have time to marinade, but I did add that part to the sauce. I cut my chicken into chunks, dipped in a mixture of cornstarch and egg and fried. I used apricot preserves, but next time I'll use the marmalade. I think I won't use any of the lemon and just use orange. I really liked the combination of the walnuts and green onions with the sauce and chicken. Yum!

Reviewed on Oct. 25, 2009 by cwbuff

I also liked this a lot. It's a great entree to serve in summer when you don't want to turn the oven on - very impressive! However, I just used the green onions as garnish at the end, as I don't think they do well cooked.

Reviewed on Dec. 30, 2008 by misscleocat

I was able to use only one pan by sauteing the walnuts first & moving them to a paper plate, then adding the onions until cooked & moving them to a paper plate. Then I added the chicken as directed and followed the rest of the recipe adding the cooked onions and walnuts back in. Much less pans & plates to wash. the recipe was delicious!!! Thanks for the great recipe :-)

Reviewed on Feb. 29, 2008 by 4gail

Thanks for this great recipe. I made it for guests and thought they would lick the plate. I am having more guests this weekend and my husband want the same dinner again. Did not have marmalade so used Peach jam instead and it was great. I also pounded the breast so they were about the same thickness, sauteed on a fairly high heat on each side to brown, then finished in a 300 oven. I also used a meat thermometer, believe it or not, to time them and they came out as probably the best ever. Thx again.