Orange Sauce Chicken
TOTAL TIME: Prep: 15 min. + marinating Cook: 30 min.
YIELD: 4 servings.
Orange and lemon juice along with orange marmalade make a pretty and flavorful sauce for the mouthwatering chicken.—Diane Werner
Ingredients
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1/3 cup thawed orange juice concentrate
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5 tablespoons vegetable oil, divided
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2 tablespoons soy sauce
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2 garlic cloves, minced
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4 boneless skinless chicken breast halves
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1/2 cup coarsely chopped walnuts
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1 tablespoon butter
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4 green onions, thinly sliced
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1/2 cup orange marmalade
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1/2 cup orange juice
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1/4 cup lemon juice
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2 tablespoons honey
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1 to 2 tablespoons grated orange zest
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2 to 3 teaspoons grated lemon zest
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1/2 teaspoon salt
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1/8 teaspoon pepper
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Hot cooked rice
Directions
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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.
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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.
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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 zest, salt, pepper and reserved marinade. Bring to a boil.
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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.
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