Print
Email
Add a photoServings: 6
Ingredients
- 2 tbsp. salad oil
- 3 whole lg. chicken breasts, halved and skinned
- 1 (6 ounce.) can frzn orange juice concentrate, thawed
- 1 teaspoon poultry seasoning
- 1/2 teaspoon salt (optional)
- 2 tbsp. cornstarch
- 1/2 c. minced walnuts
- 1/4 c. sliced green onions
Directions
- In 12-inch skillet over medium heat, in warm salad oil, cook chicken till browned on all sides. Stir in undiluted orange juice concentrate, poultry seasoning, salt and 1/2 c. water. Heat to boiling. Reduce heat, cover skillet and simmer 30-35 min till chicken is tender, basting often with pan liquid. Remove chicken and keep hot.
- Blend cornstarch and 2 Tbsp. water till smooth, gradually stir into warm liquid. Cook till thickened, stirring constantly. Stir in walnuts and green onions. Pour sauce over chicken. Serve with rice.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 121g | |
| Recipe makes 6 servings | |
| Calories 257 | |
| Calories from Fat 123 | 48% |
| Total Fat 13.9g | 17% |
| Saturated Fat 2.9g | 12% |
| Trans Fat 0.08g | |
| Cholesterol 45mg | 15% |
| Sodium 240mg | 10% |
| Potassium 425mg | 12% |
| Total Carbs 17.04g | 5% |
| Dietary Fiber 0.7g | 2% |
| Sugars 13.48g | 9% |
| Protein 16.13g | 26% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
