Orange-Glazed Chicken with Pears

Real Simple
Orange-Glazed Chicken with PearsRecipe
Photo: David Prince
Makes 4 servings


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2 tablespoons soy sauce
2 tablespoons white vinegar
1/4 cup sugar
1 teaspoon ground ginger
4 skinless, boneless chicken-breast halves, 2 pork tenderloins, halved (1 1/2 to 2 pounds total), or 1 1/2 pounds skinless salmon fillet (4 pieces)
Freshly ground black pepper
1 onion, cut into thin wedges
1 pear, cut into 1/4-inch slices
2 tablespoons dry white wine
1 orange, zest grated and juice squeezed


Prep: 20 Minutes
Other: 10 Minutes

Heat the soy sauce, vinegar, sugar, and ginger in a large nonstick skillet over medium heat until the sugar melts, about 3 minutes. Season the meat or fish with the salt and pepper and add to the skillet. Braise the meat or fish (3 minutes each side), then add the onion, pear, wine, and orange zest and juice. Cover, reduce heat to low, and cook 20 minutes for the chicken, 15 minutes for the pork, or 5 minutes for the salmon. Transfer the meat or fish to 4 plates (slice the pork). Simmer the sauce to thicken, and season with salt and pepper. Top the meat or fish with the pear, onion, and sauce.

Created date

June 2004

Nutritional Information

Calcium 39 mg
Calories 324
Caloriesfromfat 0 %
Carbohydrate 26 g
Cholesterol 110 mg
Fat 5 g
Fiber 2 g
Iron 2 mg
Protein 42 mg
Satfat 1 g
Sodium 600 mg