I have been in a real mood for chicken lately. I get like that. I will not eat something for a while and then I’ll focus on one protein – right now it’s chicken. I’m glad that I have all of that delicious chicken breast that ZayconFresh sent me to review last year. It still tastes as good as it did the day it arrived. I’ve written many a time about how good the chicken is from Zaycon – not to mention the ribs. They are out of this world too!
I just learned that ZayconFresh is now offering wild caught shrimp as part of their line up. I’m very excited about that since I do love my seafood. I will only purchase wild caught so the fact that I can now get them from a favored source I’m a happy woman. They are available now – if you use my referral link zayconfresh.com/refer/zf237258 I get a small commission should you decide to take advantage of this exciting new product.
But back to chicken. Last night I pulled a breast out and then went to a tried and true cookbook – my Cooking Light Complete Meals in Minutes. Every recipe I have cooked from it has been excellent. I reviewed it back in 2010 and I am still using it regularly. I found an Orange Sesame recipe but I didn’t have everything I needed so I switched it up a bit and created something a little bit different.
Orange Chicken
Serves 2 – 3
1 chicken breast
1 large orange
1 cup chicken broth
1/3 cup orange juice
1 tsp olive oil
1 tsp butter
1/2 tsp sesame oil
salt to taste
chopped parsley
Zest the orange, set aside
Cut the orange into supremes. Squeeze the remains of its juice and reserve.
Cut the breast into slices and carefully pound them with a mallet to about 1/4″ thick
Heat a large saute pan over medium heat. Add the olive oil and butter.
When the butter has melted sprinkle the chicken pieces with salt and cook them in the oil/butter mixture for about 3 minutes on each side.
Remove the chicken to a plate and keep warm.
Add the chicken broth, sesame oil and 1/3rd cup orange juice to the pan, scraping up any brown bits.
Bring to a boil, reduce to a simmer and let cook until reduced by about 1/3rd.
Add the orange zest and reserved orange juice back into the pan. Put the chicken back in the pan to finish cooking.
Serve the chicken over hot rice, sprinkle with parsley and serve with orange slices on top and some of the sauce.
This was delicious. Light and refreshing with a delightful orange flavor. I served it with some roasted cauliflower. The chicken was tender and moist and I can’t wait to make it again. It came together from start to finish in about half an hour. I love meals like that. The hubby licked his plate clean.
Be sure to check out Zaycon Fresh – I really do love their chicken. And ribs. You can see why in these recipes:
Ribs with Quince Barbecue Sauce
You can also check out my Apple and Cheddar Stuffed Chicken Breast.
If you decide to take advantage of the great prices that Zaycon Fresh offers please use my referral link – I’d really appreciate it: zayconfresh.com/refer/zf237258
PrintOrange Chicken Recipe
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 2 - 3 1x
- Category: Main Dish
Ingredients
- 1 chicken breast
- 1 large orange
- 1 cup chicken broth
- 1/3 cup orange juice
- 1 tsp olive oil
- 1 tsp butter
- 1/2 tsp sesame oil
- salt to taste
- chopped parsley
Instructions
- Zest the orange, set aside
- Cut the orange into supremes. Squeeze the remains of its juice and reserve.
- Cut the breast into slices and carefully pound them with a mallet to about 1/4″ thick
- Heat a large saute pan over medium heat. Add the olive oil and butter.
- When the butter has melted sprinkle the chicken pieces with salt and cook them in the oil/butter mixture for about 3 minutes on each side.
- Remove the chicken to a plate and keep warm.
- Add the chicken broth, sesame oil and 1/3rd cup orange juice to the pan, scraping up any brown bits.
- Bring to a boil, reduce to a simmer and let cook until reduced by about 1/3rd.
- Add the orange zest and reserved orange juice back into the pan. Put the chicken back in the pan to finish cooking.
- Serve the chicken over hot rice, sprinkle with parsley and serve with orange slices on top and some of the sauce.
