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Spiced Orange Chicken

 Spiced Orange Chicken
Orange juice along with zesty herbs and spices dress up this chicken that's especially nice served over rice. Carolyn Grasse-Bachman of Lancaster, Pennsylvania serves the flavorful dish often at her house.
6 ServingsPrep/Total Time: 30 min.


  • 6 boneless skinless chicken breast halves (1-1/2 pounds)
  • 2 cups orange juice, divided
  • 1 tablespoon dried minced onion
  • 1-1/2 teaspoons dried parsley flakes
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pepper
  • Dash ground cinnamon
  • Dash ground nutmeg
  • 2 tablespoons cornstarch
  • 1/4 cup water
  • 6 cups hot cooked rice


  • Place chicken in a large nonstick skillet; add 1 cup of orange juice.
  • Sprinkle with the seasonings. Bring to a boil. Reduce heat; cover
  • and simmer for 20--25 minutes or until the chicken juices run clear.
  • Remove chicken and keep warm.
  • Combine cornstarch, water and remaining orange juice until smooth;
  • stir into cooking juices. Bring to a boil; cook and stir for 2
  • minutes or until thickened. Serve over chicken and rice. Yield: 6
  • servings.

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Spiced Orange Chicken (continued)

Nutritional Facts: One serving (1 chicken breast half with 1/3 cup sauce and 1 cup rice) equals 381 calories, 2 g fat (1 g saturated fat), 66 mg cholesterol, 272 mg sodium, 56 g carbohydrate, 1 g fiber, 31 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.