Orange Onion Chicken
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
|
|
| 2 | tablespoons |
vegetable oil
|
|
| 1 ¼ | cups |
water
divided |
|
| ½ | cup |
orange juice
|
|
| ¼ | cup |
onions
chopped |
|
| ¼ | cup |
chicken broth
reduced sodium |
|
| ¼ | teaspoon |
ginger
ground |
|
| 2 | tablespoons |
cornstarch
|
|
| 2 | each |
oranges
peeled, sectioned |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 3E+1 | ml |
vegetable oil
|
|
| 296 | ml |
water
divided |
|
| 118 | ml |
orange juice
|
|
| 59 | ml |
onions
chopped |
|
| 59 | ml |
chicken broth
reduced sodium |
|
| 1.3 | ml |
ginger
ground |
|
| 3E+1 | ml |
cornstarch
|
|
| 2 | each |
oranges
peeled, sectioned |
|
Directions
In a skillet, brown chicken in oil; drain.
Add 1 cup water, orange juice, onion, broth and ginger.
Cover and simmer until chicken juices run clear, 20 to 25 minutes.
Remove chicken; keep warm.
Mix cornstarch with remaining water; stir into skillet.
Cook and stir until thickened and bubbly; cook and stir 2 minutes more.
Add the orange sections and heat through.
Serve over the chicken.
