I have been really attached to this recipe for some reason. I found it in a recipe book my Grandma Wheatley gave me for my wedding.
Orange Chicken
Ingredients:
2 skinless, boneless chicken breasts (with the fat cut off)
1 Tablespoon Margarine or butter (we use canola butter because it is a healthier butter)
1/2 teaspoon cornstarch (this is what helps thicken the sauce….so you may use more if needed)
1/4 teaspoon ground mustard (dry)
1/4 cup orange juice (pre-made)
2 Tablespoons orange marmalade (found in the jelly isle of the store)
1 Tablespoon soy sauce
****I honestly love the sauce, so for two chicken breasts, I usually double the sauce.
Directions;
1. Use thawed chicken breasts. Cut and discard fat from chicken. Rinse chicken and pat dry. I don’t ever do that lest step)
2. Melt margarine in a skillet over medium heat. Cook chicken in margarine about 15 minutes, turning over once, until juice of chicken is no longer pink when cut into. (Doesn’t take that long)
3. While chicken is cooking, mix cornstarch and mustard in small bowl. Stir in orange juice, orange marmalade, and soy sauce. Mix well. It will look an ugly brown color.
4. Place chicken on a plate and cover to keep warm. Discard any juices left in skillet.
5. To make the glace, after mixed, pour mixture into the same skillet. Heat to boiling over medium heat, stirring constantly (this process goes really fast). Continue boiling about 1 minute, stirring constantly until sauce thickens. Pour the glaze immediately over the chicken. (I usually pour sauce over each individual chicken breast on their separate plates.
This goes amazingly with orange juice as a beverage. I also like making a vegetable with it, like green beans, and also a fruit of choice.
