Orange Walnut Chicken
- 1/3 cup thawed orange juice concentrate
- 5 tablespoons canola oil, divided
- 2 tablespoons reduced-sodium soy sauce
- 2 garlic cloves, minced
- 4 boneless skinless chicken breast halves (4 ounces each)
- 1/2 cup coarsely chopped walnuts
- 1 tablespoon butter
- 4 green onions, thinly sliced, divided
- 1/2 cup orange marmalade
- 1/2 cup orange juice
- 1/4 cup lemon juice
- 2 tablespoons honey
- 1 to 2 tablespoons grated orange peel
- 2 to 3 teaspoons grated lemon peel
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- Hot cooked rice
In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a meat thermometer reads 170°.
Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish.
Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.
Yield: 4 servings.