Chicken in Orange Sauce
I’ve had this recipe since I was newly married and living with my darling husband in our teeny-tiny little apartment… our little love nest. Those were the days:) Making this dish always makes me think back to that time… The recipe came from a thick, red paperback book of heart smart recipes put out by the American Heart Association. My mother in law gave me a copy of the book shortly after I got married – she had bought one for herself and thought it was something I might enjoy the book as well. I miss her 🙁
Since this orange chicken is not deep fried or coated, it is very heart healthy and figure friendly. All of the taste without the unnecessary calories, cholesterol or fat!
4 boneless, skinless chicken breasts
½ tsp. garlic powder
½ c. frozen concentrate orange juice
2 tbsp. firmly packed brown sugar (I substitute Splenda diet brown sugar or coconut sugar to cut sugar consumption and calories – no difference in taste!)
1 tsp. dried parsley
½ tsp. soy sauce (I use reduced sodium soy sauce, or better yet, coconut aminos which is a HEALTHY soy sauce substitute)
½ tsp. water
½ tsp. ground ginger
1/3 c. water
1 tsp. sherry (I’ve heard it said that you can substitute Marsala wine if you don’t have sherry on hand, never tried it though).
Preheat a large skillet to medium-high heat. Combine the soy sauce with ½ tsp. water. In a small bowl, mix together orange juice concentrate, brown sugar, parsley, soy sauce mixture, ginger, 1/3 cup water, and sherry. Set aside. Lightly spray skillet with non-stick vegetable cooking spray. Rinse chicken and pat dry. Sprinkle both sides of each breast with garlic powder and place in skillet. Cook just until browned on all sides. Pour orange juice mixture over chicken and bring to a boil. Reduce heat, cover and simmer til chicken is tender, about ten minutes. Serves 4.