You are here

Orange Sauced Chicken

Healthy.Eater's picture
  Whole chicken breasts 1 1⁄2 Pound, skinned and halved lengthwise (2 Medium Sized)
  Orange juice 3⁄4 Cup (12 tbs)
  Brown sugar 1 Tablespoon
  Vinegar 1 Tablespoon
  Instant chicken bouillon granules 1⁄2 Teaspoon
  Orange 1
  Cold water 2 Tablespoon
  Cornstarch 1 Tablespoon
  Leaf lettuce 1

Place chicken breast halves meaty side down in an 8x8x2-inch baking dish.
In a small bowl stir together orange juice, brown sugar, vinegar, and bouillon granules; pour over chicken.
Bake in a 350° oven for 35 to 40 minutes or till chicken is tender.
Meanwhile, cut peel from orange.
Discard half of the peel.
Remove the white membrane from the remaining half of the peel.
Cut the peel into julienne strips Cook strips of peel, covered, in a small amount of boiling water for 15 minutes.
Section orange and set aside.
Remove chicken, reserving juices.
Cover chicken with foil and keep warm.
Transfer reserved juices to a small saucepan.
Stir together the cold water and cornstarch; add to saucepan.
Cook and stir till thickened and bubbly, then cook and stir for 2 minutes more.
Add orange sections and peel; heat through.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.1 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1026 Calories from Fat 82

% Daily Value*

Total Fat 9 g14.1%

Saturated Fat 2.3 g11.7%

Trans Fat 0.2 g

Cholesterol 394.6 mg131.5%

Sodium 1031.1 mg43%

Total Carbohydrates 67 g22.4%

Dietary Fiber 4.5 g17.8%

Sugars 45.2 g

Protein 160 g319.4%

Vitamin A 32.3% Vitamin C 290.9%

Calcium 16.9% Iron 31%

*Based on a 2000 Calorie diet

Orange Sauced Chicken Recipe