Spiced Orange Chicken Recipe

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Spiced Orange Chicken Recipe

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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.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Spiced Orange Chicken in Light & Tasty June/July 2001, p12

Nutritional Facts

1 each: 381 calories, 2g fat (1g saturated fat), 66mg cholesterol, 272mg sodium, 56g carbohydrate (0 sugars, 1g fiber), 31g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1 fruit.

  • 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
  1. 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.
  2. 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.
Originally published as Spiced Orange Chicken in Light & Tasty June/July 2001, p12

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Reviews forSpiced Orange Chicken

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MY REVIEW
JenandBry User ID: 8216959 219185
Reviewed Jan. 29, 2015

"I was looking for a more sweet Orange chicken. This is somewhat bitter and over spiced."

MY REVIEW
BakinGymnast User ID: 5767825 36340
Reviewed May. 10, 2011

"It was okay, but it didn't really have any amazing flavor."

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