Weekly Dose Of Healthy Recipes – Orange Chicken For A Blast Of Color

September 18, 2015

Orange-Chicken-cover

When your plate becomes a bit dull and when you want a sprinkle of color in your diet regime, this exotic but somewhat homey dish will get your through the day.

And if you’re one of those people who think that meat and fruit don’t go together, this magnificently delicious dish will surely change your mind.

The best thing about it – it doesn’t take forever to prepare this succulent orange chicken dish, and it doesn’t involve any hard work at all. Just whip it up, serve it, and prepare to be amazed while letting all of that stress go away with every bite you take.

The amount of ingredients in this recipe will be enough for 4 servings. If you would like, you can serve this chicken dish with some brown rice, green peas sautéed with slivered almonds, and a cup of milk to reach that perfect taste combination.

Ingredients

  • 1 tablespoon of olive oil
  • ½ teaspoon of dried thyme
  • ½ teaspoon of salt
  • ¼ teaspoon of white or black pepper
  • 1 pound of boneless, skinless chicken breasts
  • 2 small or medium oranges
  • 3 tablespoons of rice-wine vinegar
  • 2 tablespoons of honey

Step By Step Preparation

  1. Mix the oil, thyme, salt, and pepper in a glass dish to make a quick marinade.
  2. Remove any fat from the chicken by cutting it, and slice each breast into quarters to get 1/ to 1/1/2 inch thick strips.
  3. Put the chicken into the marinade and toss it around so it coats really well before covering it and placing it into a fridge for at least 15 minutes.
  4. Take the oranges and zest the orange part of the peel with a grater, but leave the white pith. Cut the remaining pith and peel with a knife, and then cut the sections from the orange (over a plate, so you catch the juice) in a “V.” Set the fruit and the juice aside.
  5. Get a nonstick skillet and preheat it over moderate heat, before spraying it with cooking spray. When the pan has heated well, add the chicken into it and discard the marinade. Cook the meat until it’s firm and it has lost its pinkness (this will take about 5 minutes).
  6. While the chicken meat is cooking, get a small saucepan and place the vinegar and the honey into it. Bring this mix to a boil, then lower the heat, and let it simmer until it has reduced by half in quantity. Throw the orange, juice, and the zest into that sauce, and stir it well. Remove the pan from the heat.
  7. When serving, pour the sauce over the chicken.

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