Best Chicken In Orange And Almond Sauce Recipes

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ORANGE ALMOND CHICKEN BREAST



Orange Almond Chicken Breast image

Make and share this Orange Almond Chicken Breast recipe from Food.com.

Provided by Sydney Mike

Categories     Chicken Breast

Time 10m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon unsalted butter
1/2 cup slivered almonds
3 cups chicken breasts, cooked, cut bite-sized
2 tablespoons cornstarch
1 cup chicken broth
1 (6 ounce) can frozen orange juice concentrate, thawed
1 teaspoon molasses
1 teaspoon soy sauce
1/4 teaspoon salt, to taste
1/8 teaspoon pepper, to taste

Steps:

  • In a medium saucepan, melt butter & saute almonds until brown, then add cut up chicken.
  • In a bowl combine cornstarch, broth, orange juice concentrate, molasses & soy sauce, & blend well.
  • Salt & pepper to taste, then add to chicken mixture & stir until thickened.
  • Serve hot.

Nutrition Facts : Calories 218.9, Fat 10.2, SaturatedFat 2.5, Cholesterol 7.6, Sodium 423.1, Carbohydrate 28.2, Fiber 2.1, Sugar 21.7, Protein 5.6

CHINESE-STYLE ORANGE-ALMOND CHICKEN



Chinese-Style Orange-Almond Chicken image

I have posted this delicious-sounding way to cook chicken - which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit's recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says "When I'm craving Chinese-style sweet-and-sour chicken but don't want the calories or fat, I turn to this recipe". If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce recipe #117835.

Provided by bluemoon downunder

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

30 g slivered almonds
1 tablespoon peanut oil or 1 tablespoon vegetable oil
4 boneless skinless chicken breasts
60 g shallots, chopped
100 g mushrooms, sliced
100 g orange marmalade
3 tablespoons soy sauce, low sodium
1/4 teaspoon fresh ground black pepper, to taste
orange slice (optional)

Steps:

  • Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
  • Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
  • Add the shallots to the pan and cook for 5 minutes or until they have softened.
  • Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
  • Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
  • Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
  • Serve over a bed of steamed rice, topped with the almonds and orange slices.

ORANGE CHICKEN WITH ALMONDS



Orange Chicken with Almonds image

Beautiful presentation and so flavourful! I like to serve buttered orzo and steamed asparagus alongside. The aparagus tastes so good dipped into the sauce.

Provided by evelynathens

Categories     Chicken

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 11

6 chicken breasts
2 tablespoons butter
2 tablespoons flour, combined with
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon ground ginger
1 1/2 cups orange juice
1 tablespoon honey, to taste
1/4 cup raisins
1/2 cup blanched slivered almond, toasted
1 navel orange, halved and sliced very thin

Steps:

  • In a large, stainless-steel saucepan, brown the chicken, patted dry and seasoned with salt and pepper, in batches, in the butter over moderate-high heat, transferring it to a plate as it is browned.
  • Pour off all but 2 tblsps of the fat from the saucepan.
  • Add the flour mixture, cinnamon and ginger to the saucepan and cook the roux over low heat, stirring, for 3 minutes.
  • Add the orange juice in a stream, whisking.
  • Bring the liquid to a boil, stirring, and simmer the sauce until slightly thickened.
  • Stir in the honey, almonds and the raisins and arrange the chicken in the skillet in one layer (or as close to it as you can).
  • Simmer the chicken, covered, for 30 minutes, or until it is tender.
  • Transfer to a plate and tent with foil to keep warm.
  • Skim the fat from the sauce and reduce it over moderate-high heat until it is thick enough to coat back of spoon.
  • Add the orange slices and heat over low heat until the slices are heated through.
  • Nap the chicken breasts with the orange slices and some of the sauce.
  • Pass the remaining sauce separately.

ELEGANT ORANGE-ALMOND CHICKEN



Elegant Orange-Almond Chicken image

Chicken pieces smothered in a sweet, almondy mushroom sauce. Mmm!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 10

1/2 cup Gold Medalâ„¢ all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cut-up whole chicken (3 to 3 1/2 pounds)
2 tablespoons vegetable oil
3 cups sliced fresh mushrooms (8 ounces)
1/4 cup orange juice
1/4 cup almond-flavored liqueur or orange juice
2 tablespoons sliced almonds
2 tablespoons chopped fresh cilantro or parsley

Steps:

  • Mix flour, salt and pepper. Coat chicken with flour mixture.
  • Heat oil in 12-inch skillet or Dutch oven over medium heat until hot.
  • Cook chicken in oil about 15 minutes, turning occasionally, until brown on all sides. Cover and cook over low heat about 20 minutes or until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet with tongs; keep warm.
  • Drain all but 1 tablespoon drippings from skillet. Cook mushrooms in 1 tablespoon drippings over medium heat about 2 minutes, stirring occasionally, until tender. Remove mushrooms from skillet.
  • Heat skillet over medium-high heat. Add orange juice and liqueur. Cook 1 to 2 minutes, stirring constantly and scraping up any brown bits, until mixture is slightly thickened. Stir in mushrooms; heat through. Serve mushroom mixture over chicken. Sprinkle with almonds and cilantro.

Nutrition Facts : Calories 340, Carbohydrate 14 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 29 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 280 mg

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