Orange Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1/2 tsp dried thyme1/2 tsp salt1/4 tsp white or black pepper1 pound boneless, skinless chickenbreasts2 small to medium oranges3 tbsp rice-wine vinegar2 tbsp honey
1. In a glass dish, mix together the oil, thyme,
salt, and pepper for a quick marinade.
2. Place the chicken flat on a cutting board, remove
any fat, and slice each breast into quarters
so that you have 1- to 1-1/2-inch thick strips. Add
the meat to the marinade and toss to coat. Cover
and place in the fridge for at least 15 minutes.
(You can also do this in the morning.)
3. Zest the orange by using a grater to remove
just the orange part of the peel (not the white
pith). Using a sharp knife, cut away the remaining
peel and pith, then, holding the fruit over a
bowl to catch the juice, cut sections from the
orange, working in a V fashion to cut away any
membrane. Reserve the fruit and juice for the
sauce.
4. Preheat a nonstick skillet to moderate heat.
Spray with nonstick cooking spray, then add
the chicken once the pan is hot. Discard the
marinade. Cook the chicken until firm and no
longer pink, about 5 minutes.
5. While the meat is cooking, place the vinegar
and honey in a small saucepan and bring to a
boil. Lower the heat and simmer until the mixture
is reduced by half. Add the orange, juice,
and the zest to the sauce, stir, and remove from
the heat. Divide the chicken onto 4 plates and
pour the sauce over the meat.
salt, and pepper for a quick marinade.
2. Place the chicken flat on a cutting board, remove
any fat, and slice each breast into quarters
so that you have 1- to 1-1/2-inch thick strips. Add
the meat to the marinade and toss to coat. Cover
and place in the fridge for at least 15 minutes.
(You can also do this in the morning.)
3. Zest the orange by using a grater to remove
just the orange part of the peel (not the white
pith). Using a sharp knife, cut away the remaining
peel and pith, then, holding the fruit over a
bowl to catch the juice, cut sections from the
orange, working in a V fashion to cut away any
membrane. Reserve the fruit and juice for the
sauce.
4. Preheat a nonstick skillet to moderate heat.
Spray with nonstick cooking spray, then add
the chicken once the pan is hot. Discard the
marinade. Cook the chicken until firm and no
longer pink, about 5 minutes.
5. While the meat is cooking, place the vinegar
and honey in a small saucepan and bring to a
boil. Lower the heat and simmer until the mixture
is reduced by half. Add the orange, juice,
and the zest to the sauce, stir, and remove from
the heat. Divide the chicken onto 4 plates and
pour the sauce over the meat.
Nutritional Info Amount Per Serving
- Calories: 222.5
- Total Fat: 6.5 g
- Cholesterol: 70.2 mg
- Sodium: 351.9 mg
- Total Carbs: 14.5 g
- Dietary Fiber: 1.3 g
- Protein: 26.2 g
Member Reviews
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CD3477851
This was great, although I did make some tweaks. I added 2 cloves of garlic, a tablespoon of ginger, couple shakes of soy sauce and some red peppers to the marinade and a teaspoon of corn starch to the sauce. Turned out great! Stirfried some veggies in the same pan to gets some of the tasty bits!! - 3/22/10
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BOWFIRE
I used canned mandarin oranges to save time. The dish turned out light and tasty, and got good reviews from my very picky family. My husband added hot sauce to make it a more sweet-and-sour type dish. I'll have to try it with steamed carrots and broccoli sometime, as other posters have mentioned. - 9/14/10
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CD2415256
Another Chef Meg success. It is not like your fried orange chicken from the restaurant (which I am not a fan of all the batter) but it has a better orange flavor. This chicken dish tastes fresh and is easy to make - it has been added to my recipe rotation. Thanks for another great recipe! - 6/29/10
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TAROTGARDEN
Very tasty. I see some folks used, or suggested garlic. The rice vinegar I used already had garlic in it, so maybe that helped. One of my friends commented she loved how it wasn't overwhelmingly fruity, but lightly sweet instead -- just right. The Thyme probably provided a good flavor balance. - 7/27/10
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BONITA614
Love this! My husband and I have played around with this recipe trying different options and we actually love using limes and pineapple. We zest 2 limes and add the juice from 1 lime and about 1/4 cup of juice from a fresh pineapple. I often serve over couscous and add fresh pineapple slices too - 1/4/14