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Orange Sauce Chicken

 Orange Sauce Chicken
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.—Diane Werner
4 ServingsPrep: 15 min. + marinating Cook: 30 min.


  • 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


  • 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

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Orange Sauce Chicken (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.