Ingredients:
4 chicken breasts (about 800 grams)
1 cup fresh orange juice
1 tablespoon orange zest
2 cloves minced garlic
2 tablespoons honey
1/4 cup soy sauce
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon cornstarch
2 tablespoons water
Chopped chives, for garnish
Directions:
Season the chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium heat and brown the chicken breasts on both sides. Remove and set aside.
In the same skillet, add minced garlic and cook for one minute.
Add orange juice, orange zest, honey, and soy sauce. Bring to a boil.
Mix cornstarch with water and add to the skillet. Stir constantly until the sauce thickens.
Return the chicken to the skillet, coat with the sauce, and simmer for 10 minutes.
Serve garnished with chopped chives.
Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes Kcal: 320 | Servings: 4
The Origins of Orange Chicken
Orange Chicken, a dish known for its perfect balance of sweetness and tartness, traces its roots to Chinese cuisine but has been heavily adapted in Western countries, particularly in the United States. This adaptation typically features fried chicken pieces coated in a vibrant orange-flavored sauce. Our version, however, focuses on a healthier preparation by pan-cooking the chicken and serving it with a freshly made orange sauce, embodying a delightful fusion of East meets West.