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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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One of my favorite meals. Ingredients:
1/3 cup orange juice concentrate |
5 tablespoons vegetable oil, divided |
2 tablespoons soy sauce |
2 garlic cloves, minced |
4 chicken breast, boneless, skinless |
1/2 cup walnuts, coarsely chopped |
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 |
2 teaspoons grated lemon peel |
1/2 teaspoon salt |
1/8 teaspoon pepper |
Directions:
1. 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.
2. 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.
3. 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 peel, salt, pepper and reserved marinade. Bring to a boil.
4. 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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