Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 0
  • 5 star values: 0

Serve these saucy orange-topped chicken breast halves  with Asian noodles - such as soba, somen, or udon - and steamed snow peas.

Robin Vitetta Miller
Recipe by Cooking Light July 2002

Gallery

Randy Mayor; Melanie J. Clarke

Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 6 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to pan; cook 4 minutes on each side or until browned.

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  • While chicken cooks, drain oranges in a colander over a bowl, reserving 2 tablespoons liquid. Add oranges, 2 tablespoons liquid, onions, jalapeño, and garlic to pan. Reduce heat; simmer 2 minutes. Combine broth, soy sauce, and cornstarch; add to pan. Bring to a boil; cook 1 minute or until slightly thickened.

Nutrition Facts

212 calories; calories from fat 16%; fat 3.8g; saturated fat 0.7g; mono fat 1.3g; poly fat 1.3g; protein 27.2g; carbohydrates 15.2g; fiber 0.7g; cholesterol 66mg; iron 1.9mg; sodium 562mg; calcium 27mg.
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