Orange Walnut Chicken Recipe

jamie_mtSeptember 9, 2001

*From the Taste of Home 2001 annual recipes cookbook


3 tblsp orange juice concentrate

3 tblsp vegetable oil, divided

1 tblsp soy sauce

1 garlic clove, minced

4 boneless skinless chicken breast halves

*1/2 c. coarsly chopped walnuts

1 tblsp butter or margerine

*4 green onions, thinly sliced, divided

*1/2 cup orange marmalade

1/2 c. orange juice

1/4 c. lemon juice

2 tblsp honey

*1-2 tblsp grated orange peel

*2-3 tsp. grated lemon peel

*1/2 tsp salt

1/8 tsp pepper

Hot cooked rice

In a large resealable plastic bag, combine orange juice concentrate, 2 tbsp oil, soy sauce and garlic. Add chicken, seal bag and turn to coat. Refridgerate for 2-3 hours. Remove chicken, reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan, saute walnuts in butter until lightly browned, remove and set aside. Set aside 1/4 cup green onions for garnish. Add remaining onions to saucepan, saute until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil, boil for 2 min. Reduce heat, simmer, uncovered for 5-10 min or until sauce reaches desired consistancy. Serve chicken over rice, top with sauce and reserved walnuts and onions. 4 servings.

*I put an asterik by the ingredients I generally leave out - walnuts are good but the dogs can't eat them. I don't like onions and don't cook with salt, and it still turns out just excellent without them. For freezing, I just spread the rice in a pan, layer the chicken on top and cover with sauce. Heats up at 400 degrees for about an hour in the oven (cover, and add a little water).

Enjoy! :-) It's one of my favorites (tastes good with egg noodles too).

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Jamie, looks like a yummy recipe! I'll have to try it. By the way...MT for the state? That's where I am from :)

    Bookmark   September 10, 2001 at 3:18AM
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Yep, Billings, to be exact. Where are you (generally speaking)? :-) Nice to "meet" other Montanans here!! :-)

    Bookmark   September 10, 2001 at 11:40AM
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Wow! Jamie, I am so gratified by your post.

That is MY recipe--one I created and sent in to the magazine. It is truly good to hear that others are enjoying my work. Thanks so very much for posting this here.

    Bookmark   September 21, 2001 at 12:19PM
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