Orange Almond Chicken
Brighten up your dinner table with this irresistible Orange Almond Chicken recipe, a harmonious blend of sweet, savory, and nutty flavors. Juicy chicken breasts are seared to golden perfection and simmered in a vibrant sauce made with fresh orange juice, fragrant orange zest, soy sauce, honey, and a touch of ground ginger. The dish is elevated with sliced almonds, which add a delightful crunch, and a glossy cornstarch-thickened sauce that clings to every bite. With just 15 minutes of prep time and a total cooking time under 30 minutes, this quick and easy recipe is perfect for busy weeknights yet elegant enough for entertaining. Garnish with fresh parsley and serve with steamed rice or roasted vegetables for a meal that’s as beautiful as it is delicious. This flavorful twist on classic chicken recipes will become a new family favorite!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 3 cloves garlic cloves, minced
- 1 teaspoon ground ginger
- 1 cup sliced almonds
- 2 tablespoons olive oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Start by seasoning the chicken breasts with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for 4-5 minutes on each side until golden brown. Remove the chicken and set aside.
In the same skillet, add the minced garlic and sauté for 1 minute until fragrant.
Stir in the orange juice, orange zest, soy sauce, honey, and ground ginger. Mix well to combine.
Place the chicken breasts back into the skillet and spoon some of the sauce over the top.
Reduce the heat to low, cover the skillet, and let the chicken simmer for 15-20 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
In a small bowl, whisk together the cornstarch and water to make a slurry.
Once the chicken is cooked, remove it from the skillet and set it aside. Stir the cornstarch slurry into the sauce and cook for 2-3 minutes until the sauce thickens.
Add the sliced almonds to the sauce and stir to combine.
Return the chicken to the skillet and spoon the almond-orange sauce over the top.
Garnish with chopped fresh parsley and serve immediately. Pair with steamed rice or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 148 mg | 49% | |
| Sodium | 904 mg | 39% | |
| Total Carbohydrate | 29.9 g | 11% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 19.1 g | ||
| Protein | 62.4 g | 125% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 895 mg | 19% | |
*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.
