Chicken with Orange Sauce
My husband rarely cooks. In fact, I can easily count the number of times he’s cooked for us with the fingers in one hand. Even then, I would still have a few fingers left.
It’s not for lack of trying. He tries. He really does. But when he last tried to cook, he nearly took his finger off with our chef’s knife. So when he suggested he cook a few days ago, I was a little surprised and more than a little trepidatious.
Thankfully, my fears were misplaced. My husband actually cooked a very tasty and healthy dish that was also visually appealing. In the interest of full disclosure, however, I have to admit that I seared the chicken for him. It wasn’t because he wanted me to, but because I’m a germaphobe. Maybe there will come a day when I trust my husband to handle raw poultry. But not just yet.
It’s an infinitely adaptable recipe. If you don’t have one of the minor players in the ingredient list, just skip it or replace it with something you have. If you don’t have agave or maple syrup, just add honey or sugar; you can also skip it all together. If you don’t have balsamic vinegar, just skip it. So on and So on. You get the picture.
It’s also a foolproof recipe. Believe me. My husband made it; AND it was delicious. I’m officially impressed.
Chicken with Orange Sauce Recipe
Makes 5-6 Servings
2 lb boneless skinless chicken breasts (5-6 breasts)
1/3 cup low-sodium chicken or vegetable broth
2/3 cup fresh orange juice
2 tsp agave or maple syrup
2 tsp balsamic vinegar
1 TB low-sodium tamari (low-sodium soy sauce)
1/2 tsp hot sauce
8 cloves garlic, minced
2-3 scallions, chopped into rings
2 TB parsley, chopped
salt & pepper
chili pepper flakes: optional
large skillet with lid
- In a bowl, stir together orange juice, chicken or vegetable broth, balsamic vinegar, agave or maple syrup, low-sodium tamari, hot sauce, and a pinch of chili pepper flakes. Set aside.
- Heat a large skillet on medium high heat. Add enough oil to cover the bottom of the pant (about 1 TB should do). Generously salt and pepper the chicken breasts. Once the skillet is heated, sear the chicken breasts on both sides. Remember that you are not trying to cook the chicken; you are just developing a golden crust – quickly.
- Once the chicken breasts are seared to golden brown, add the chopped garlic and white parts of the chopped scallions to the skillet. Make some room in the middle of the skillet if needed. Allow the garlic to become fragrant; but don’t let it burn.
- Add the reserved sauce from step 1 to the pan/pot. Let it come to boil. Lower the heat, cover, and simmer for 10 minutes. After 10 minutes, flip the chicken breast. The chicken breasts will not be covered entirely in sauce. You want both sides to absorb the flavor of the sauce. Cover again and let it simmer for another 5-7 minutes.
- Add the chopped green parts of the scallion and chopped parsley. Mix gently. Place the lid back on the skillet with the vent open or remove the lid, and let it simmer for another 3-5 minutes allowing the sauce to reduce/thicken. Garnish with some chopped scallions, chili pepper flakes, and/or parsley. Serve over rice or simply with steamed veggies.