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- #13538
This pan-seared recipe is a bit healthier than classic fried orange chicken, but thanks to a sweet glaze with honey, orange zest, and red pepper flakes it's just as delicious.
serves/makes:
ready in:
under 30 minutes
11 reviews
ingredients
1/4 cup honey
2 tablespoons frozen orange juice concentrate
1 teaspoon grated orange zest
1 clove garlic, minced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
4 boneless, skinless chicken breast halves
1 tablespoon butter
1/2 teaspoon vegetable oil
directions
Combine the honey, orange juice concentrate, orange zest, garlic, salt, and crushed red pepper flakes in a small bowl and mix well. Set aside.
Season the chicken with salt as desired.
Heat the butter and oil in a large skillet over medium-high heat. When hot, add the chicken and cook for 4 minutes.
Turn the chicken over and cook for 4-6 more minutes, or until it is cooked through (time will depend on thickness of the chicken breasts).
Pour the reserved honey mixture over the chicken and cook for 2 minutes, turning to coat the chicken in the glaze several times.
Place the chicken breasts on individual dinner plates and drizzle with the glaze. Serve immediately.
nutrition data
240 calories, 5 grams fat, 21 grams carbohydrates, 28 grams protein per serving.
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reviews & comments
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cgiesler REVIEW:
October 14, 2021Can't go wrong with this recipe. It is easy and delicious. Chicken was tender and flavorful.
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lola REVIEW:
July 3, 2013I admittedly am not a great cook but I try (that's half the battle, right?). I made this and my family was skeptical (as they usually are) but it was a hit and their faith has been renewed in my cooking attempts. Very good recipe and it must be fool proof because this cooking fool managed to pull it off.
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Mom-2-two REVIEW:
June 9, 2010Made this last night and was impressed. My two year old had seconds . . .and then thirds! Will definitely make again.
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thebabyday REVIEW:
March 17, 2009I made just the glaze with fresh orange juice and poured it over popcorn shrimp!! As is simmered in the pan with the shrimp it became a nice thick glaze and was oh so good.
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Troy REVIEW:
August 21, 2008My kids asked me to make Orange Chicken one night and I came across this recipe. The type of dish my kids like is more like a battered and deep fried chicken dish (sort of like sweet and sour chicken). So I dramatically modified this recipe and the results were Awesome!!First, I started with fresh orange juice and added the red pepper and other sauce ingredients (I didnââ¬â¢t have any honey so I substituted brown sugar, which may actually be better). I then sliced some ginger and added it too. I then reduced the orange juice glaze mixture until it was kind of syrupy.While it was reducing (which takes around 20 minutes, I like to go slow and careful when I reduce something), I cubed the chicken breast and dredged the cubes in a flower mixture that included salt and pepper. I shook off the excess flour and pan fried the chicken cubes in a vegetable oil/butter combination. The key is to put the chicken into a hot skillet and let it cook without moving it so it forms a little crispness on the crust. After cooking the chicken, I let it drain in a strainer for about three minutes. I pour the oil out of the skillet and put the chicken back in it, added some pineapple chunks and poured in the orange glaze. I toss everything until coated and then serve it over good long grain rice (which I also added a little ginger to while it was cooking, yum).The kids absolutely love this version and it is easy to make.
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Troy REVIEW:
August 21, 2008My kids asked me to make Orange Chicken one night and I came across this recipe. The type of dish my kids like is more like a battered and deep fried chicken dish (sort of like sweet and sour chicken). So I dramatically modified this recipe and the results were Awesome!!First, I started with fresh orange juice and added the red pepper and other sauce ingredients (I didnââ¬â¢t have any honey so I substituted brown sugar, which may actually be better). I then sliced some ginger and added it too. I then reduced the orange juice glaze mixture until it was kind of syrupy.While it was reducing (which takes around 20 minutes, I like to go slow and careful when I reduce something), I cubed the chicken breast and dredged the cubes in a flower mixture that included salt and pepper. I shook off the excess flour and pan fried the chicken cubes in a vegetable oil/butter combination. The key is to put the chicken into a hot skillet and let it cook without moving it so it forms a little crispness on the crust. After cooking the chicken, I let it drain in a strainer for about three minutes. I pour the oil out of the skillet and put the chicken back in it, added some pineapple chunks and poured in the orange glaze. I toss the everything until coated and then serve it over good long grain rice (which I also added a little ginger to while it was cooking, yum).The kids absolutely love this version and it is easy to make.
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andysim REVIEW:
April 11, 2007Really simple recipe, same thoughs as others tho - have to be careful not to put in too much honey or its a bit sweet, cooking time slightly more than 4 mins, but still a quick and simple meal
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peaseblossom REVIEW:
March 26, 2007This was okay. It took MUCH longer to thicken than anticipated, and in the end was too sweet for me. I would make it again but with less honey.
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Guest Foodie REVIEW:
May 17, 2006Yummy dish. Very easy to make. Good with brown rice. Friends loved it.
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marilu62 REVIEW:
April 2, 2006Ok, I like to tweak and it came out delicious!! I used the juice of two fresh oranges instead. I also added a little more pepper flakes for a little kick. Cooking to thicken took longer than I expected. 12 minutes on medium. Watch carefully!It's so Delicious!!!
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Scotty REVIEW:
January 6, 2006I am a novice cook and found this a very simple, and delicious recipe. You can go a little heavy with the honey and it will come out sweet, while maintaining the orange flavor. I like it a little sweeter. All in all, very good.
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