Tuesday, January 13, 2009

Orange Pecan Chicken

1/3 cup orange juice concentrate
5 tablespoons vegetable oil, divided
2 tablespoons soy sauce
2 garlic cloves, minced
4 boneless, skinless chicken breast halves
1/2 cup coarsely chopped pecans or walnuts, toasted
1 tablespoon butter
4 green onions, thinly sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
2 teaspoons grated lemon peel
1/2 teaspoon salt
1/8 teaspoon pepper
Hot cooked rice
In a small bowl, combine orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of the marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan; saute in butter until tender. Add the marmalade, juices, honey, orange and lemon peel, salt, pepper and reserved marinade. Bring to a boil.
Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Cook chicken in skillet with remaining oil, or grill (I like mine grilled). Serve chicken over rice; top with sauce, toasted pecans or walnuts and reserved onions.

1 comment:

Kristin said...

Does everything you fix require a ton of work? It looks soooo good, but I'm not sure I'm up for the challenge!