Citrus Chicken Recipe
Citrus Chicken Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
"I adapted this recipe from a cookbook, and it's one of my husband's favorites," says Wendy Anderson of Santa Rosa, California. "It's proof that a light recipe can still be big on flavor."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/3 cup orange juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • Hot cooked pasta, optional
  • 1/4 cup sliced green onions

Directions

In a bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon peel until smooth; set aside. In a skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pasta if desired. Sprinkle with onions. Yield: 2 servings.
Originally published as Citrus Chicken in Cooking for 2 Summer 2005, p 51

Nutritional Facts

1 cup: 305 calories, 10g fat (2g saturated fat), 78mg cholesterol, 979mg sodium, 22g carbohydrate (13g sugars, 1g fiber), 31g protein.

  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground ginger
  • 1/8 to 1/4 teaspoon cayenne pepper
  • 1/3 cup orange juice
  • 3 tablespoons reduced-sodium soy sauce
  • 2 tablespoons water
  • 2 tablespoons lemon juice
  • 1 tablespoon honey
  • 1 garlic clove, minced
  • 1/2 teaspoon grated orange peel
  • 1/2 teaspoon grated lemon peel
  • 10 ounces boneless skinless chicken breasts, cut into 3/4-inch pieces
  • 1 tablespoon olive oil
  • Hot cooked pasta, optional
  • 1/4 cup sliced green onions
  1. In a bowl, combine the cornstarch, ginger and cayenne. Stir in the orange juice, soy sauce, water, lemon juice, honey, garlic, orange and lemon peel until smooth; set aside. In a skillet, saute chicken in oil until no longer pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Serve over pasta if desired. Sprinkle with onions. Yield: 2 servings.
Originally published as Citrus Chicken in Cooking for 2 Summer 2005, p 51

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