Chicken Ala Orange Plus
Elevate your weeknight dinner with Chicken Ala Orange Plus, a vibrant and flavorful dish that pairs tender, pan-seared chicken breasts with a luscious orange-ginger glaze. Infused with the zesty essence of fresh orange juice and zest, balanced by the savory depth of soy sauce and the natural sweetness of honey, this recipe offers a delightful medley of sweet and tangy flavors. A hint of fresh ginger and garlic enhances the sauce, while a quick cornstarch slurry ensures it achieves the perfect silky texture. Finished with a sprinkle of green onions and sesame seeds for a fresh, aromatic garnish, this dish is as visually stunning as it is delicious. Ready in just 40 minutes, Chicken Ala Orange Plus makes for an easy, elegant meal when served over fluffy rice or alongside steamed veggies. Ideal for anyone craving a restaurant-quality dish at home, this recipe is a must-try for fans of citrus-forward cuisine.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 tablespoons olive oil
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons honey
- 1 teaspoon fresh ginger
- 2 cloves garlic
- 1 tablespoon cornstarch
- 2 tablespoons water
- 2 stalks green onions
- 1 tablespoon sesame seeds
Instructions
Season chicken breasts with salt and pepper on both sides.
Dredge the chicken breasts lightly in flour, shaking off any excess.
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 4-5 minutes per side, or until golden brown and cooked through. Remove chicken from the skillet and set aside.
In a small bowl, whisk together orange juice, orange zest, soy sauce, and honey.
Grate the fresh ginger and mince the garlic. Add both to the juice mixture, stirring well.
In the same skillet used for the chicken, pour in the orange sauce mixture. Bring to a simmer over medium heat.
In a separate small bowl, mix cornstarch and water until smooth. Slowly whisk the cornstarch slurry into the simmering sauce. Cook for 2-3 minutes, or until the sauce thickens.
Return the chicken breasts to the skillet and coat them evenly with the orange sauce. Simmer for an additional 5 minutes to allow the flavors to meld.
Garnish with chopped green onions and sesame seeds before serving.
Serve hot with rice, quinoa, or steamed vegetables on the side.
Nutrition Facts
Calories |
2001 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.9 g | 77% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 3891 mg | 169% | |
| Total Carbohydrate | 123.7 g | 45% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 55.9 g | ||
| Protein | 231.3 g | 463% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 169 mg | 13% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2529 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
