Orange Walnut Chicken

By learen

Ingredients

• 3 tablespoons orange juice concentrate
• 3 tablespoons vegetable oil, divided
• 1 tablespoon soy sauce
• 1 each garlic clove, minced
• 4 each boned and skinned chicken breast halves
• 1/2 cup coarsely chopped walnuts
• 1 tablespoon butter or margarine
• 4 each green onions, chopped and divided
• 1/2 cup orange marmalade
• 1/2 cup orange juice
• 1/4 cup lemon juice
• 2 tablespoons honey
• 2 tablespoons grated orange peel
• 3 teaspoons grated lemon peel
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• hot cooked rice

Preparation

Step 1

IN a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons oil, soy sauce and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours.

REMOVE chicken and save the marinade. In a skillet, cook chicken in the remaining oil until juices run clear.

MEANWHILE in a 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 reserved marinade and the next eight ingredients. Bring to a rolling boil for 2 minutes. Reduce heat and simmer uncovered for 5-10 minutes or until sauce reaches desired consistency. Serve chicken over rice; top with sauce and reserved walnuts and onions.