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Prep Time: 30 Minutes Cook Time: 4 Minutes |
Ready In: 34 Minutes Servings: 4 |
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yum. marinating time is included in cooking time. Ingredients:
3 tablespoons orange juice concentrate |
3 tablespoons vegetable oil |
1 tablespoon soy sauce |
1 garlic, clove minced |
4 boneless skinless chicken breast halves |
1/2 cup coarsely chopped walnuts |
1 tablespoon butter |
4 green onions, thinly sliced |
1/2 cup orange marmalade |
1/2 cup orange juice |
1/4 cup lemon juice |
2 tablespoons honey |
1 -2 tablespoon orange zest |
2 -3 tablespoons grated fresh lemon rind, of |
1/2 teaspoon salt |
1/8 teaspoon pepper |
hot cooked rice |
Directions:
1. In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours. Remove chicken; reserve marinade.
2. In a skillet, cook chicken in remaining oil until juices run clear.
3. Meanwhile, in a saucepan sauté walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup of green onions for garnish. Add remaining onions to saucepan; sauté until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency.
4. Serve chicken over rice; top with sauce and reserved walnuts and onions.
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