Orange Glazed Chicken Oamc
Elevate your weeknight dinner game with this irresistible Orange Glazed Chicken OAMC (Once-A-Month Cooking) recipe, a versatile dish perfect for meal prep or immediate indulgence. Tender boneless chicken breasts are infused with a vibrant, tangy-sweet marinade made from fresh orange juice, honey, soy sauce, garlic, and ginger, creating a harmonious balance of citrusy and savory flavors. Whether you're prepping ahead to freeze or cooking fresh, this dish comes together effortlessly with just 15 minutes of prep time. The orange glaze, thickened to perfection with a cornstarch slurry, doubles as a stunning sauce or a delightful dip. Serve alongside steamed rice and crisp vegetables for a well-rounded, flavorful meal the whole family will love. Perfect for meal planners and busy weeknights, this freezable orange glazed chicken recipe delivers convenience without compromising taste!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup orange juice
- 2 tablespoons soy sauce
- 3 tablespoons honey
- 2 pieces garlic cloves, minced
- 1 teaspoon fresh ginger, minced
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon olive oil
Instructions
In a mixing bowl, combine orange juice, soy sauce, honey, minced garlic, and minced ginger. Stir until well mixed to create the orange glaze marinade.
Place the chicken breasts into a resealable freezer bag or a shallow dish. Pour about three-fourths of the marinade over the chicken, making sure the pieces are evenly coated. Reserve the remaining marinade for later use.
Seal the freezer bag or cover the dish tightly. If freezing for OAMC, label the bag and freeze. If cooking immediately, refrigerate and let the chicken marinate for at least 30 minutes or up to 2 hours.
When ready to cook, heat olive oil in a large skillet or sauté pan over medium heat.
Remove chicken breasts from the marinade (discard used marinade) and place them in the hot skillet. Cook for 5-7 minutes on each side or until the chicken is golden brown and cooked through. The internal temperature should reach 165°F (74°C).
While the chicken is cooking, pour the reserved marinade into a small saucepan and bring it to a gentle simmer over medium heat.
In a small bowl, mix the cornstarch and water to make a slurry. Gradually whisk the slurry into the simmering marinade and stir until the sauce thickens, about 2-3 minutes.
Once the chicken is fully cooked, remove it from the skillet and place it on a serving platter.
Drizzle the thickened orange glaze over the chicken or serve it on the side as a dipping sauce.
If frozen, thaw the chicken in the refrigerator overnight before cooking, and follow the same cooking instructions.
Nutrition Facts
Calories |
1643 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.1 g | 51% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 592 mg | 197% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 88.2 g | 32% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 71.8 g | ||
| Protein | 221.4 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 124 mg | 10% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 2410 mg | 51% | |
*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.
