Chicken a la orange
This chicken recipe is quick, easy, and yummy. The orange juice makes a tangy sauce that my family loves served over rice. Add a salad, and you have a healthy, quick meal. I allow one chicken breast per person.
Yield
4 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | tablespoon |
vegetable oil
|
|
| 2 ½ | cups |
orange juice
|
|
| 3 | tablespoons |
cornstarch
|
|
| ½ | cup |
water
hot |
|
| 3 | tablespoons |
honey
|
|
| ¼ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 15 | ml |
vegetable oil
|
|
| 591 | ml |
orange juice
|
|
| 45 | ml |
cornstarch
|
|
| 118 | ml |
water
hot |
|
| 45 | ml |
honey
|
|
| 1.3 | ml |
ginger
ground |
|
Directions
In a skillet, brown chicken breasts in 1 tablespoon oil over medium heat. Cook until juices run clear.
Add orange juice to the pan. When juice just begins to bubble around the edges of the pan, add corn starch dissolved in hot water. Mix ginger and honey together in a cup, and add to orange juice. Cook until sauce is thick and slightly browned. Serve.
