Orange Almond Chicken
Source of Recipe
Taste of Home magazine. (adapted from)
List of Ingredients
Yield: 4 servings.
3 tablespoons orange juice concentrate
3 tablespoons vegetable oil, divided
1 tablespoon soy sauce
1 garlic clove, minced
4 boneless, skinless chicken-breast halves
1/2 cup coarsely sliced almonds
1 tablespoon butter or margarine
4 green onions, thinly sliced, divided
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1 to 2 tablespoons grated orange peel
2 to 3 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
Recipe
1. In a large resealable plastic bag combine orange juice concentrate, 2 tablespoons oil, soy sauce and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2 to 3 hours.
2. Remove chicken. Reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear.
3. In a saucepan, saute almonds in butter until lightly browned. Remove and set aside.
4. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan. Saute until tender. Add reserved marinade, marmalade, orange juice, lemon juice, honey, orange peel, lemon peel, salt and pepper. Bring to a rolling boil. Boil for 2 minutes.
5. Reduce heat. Simmer, uncovered, for 5 to 10 minutes or until sauce reaches a desired consistency.
6. Serve chicken over rice. Top with sauce and reserved almonds and onions.
Nutrition information per serving
Calories532Fat22 g (4.4 sat.)Carbohydrate58.1 g
Cholesterol72.2 gSodium557 mgProtein28.2 g
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