Publisher Photo
Publisher Photo
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.—Diane Werner
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep: 15 min. + marinating Cook: 30 min.

Ingredients

  • 1/3 cup thawed orange juice concentrate
  • 5 tablespoons vegetable oil, divided
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breast halves
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter
  • 4 green onions, thinly sliced
  • 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 orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add 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 juices run clear. 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 marmalade, juices, honey, orange and lemon peel, salt, pepper and reserved marinade. Bring to a boil.
Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions. Yield: 4 servings.
Originally published as Orange Walnut Chicken in Test Kitchen Favorites 2004 2005, p140

  • 1/3 cup thawed orange juice concentrate
  • 5 tablespoons vegetable oil, divided
  • 2 tablespoons soy sauce
  • 2 garlic cloves, minced
  • 4 boneless skinless chicken breast halves
  • 1/2 cup coarsely chopped walnuts
  • 1 tablespoon butter
  • 4 green onions, thinly sliced
  • 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
  1. In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
  2. Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside.
  3. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute until tender. Add the marmalade, juices, honey, orange and lemon peel, salt, pepper and reserved marinade. Bring to a boil.
  4. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce, toasted walnuts and reserved onions. Yield: 4 servings.
Originally published as Orange Walnut Chicken in Test Kitchen Favorites 2004 2005, p140

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