Spicy Honey Orange Chicken Breasts
- Ready In:
- 25mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 cup white wine
- 2 oranges, juice of
- x orange, zest of
- 1⁄2 cup honey
- 2 cloves garlic, chopped
- 1⁄2 tablespoon red pepper flakes (more or less depending on how spicy you like it)
- 2 tablespoons butter
- salt and pepper
- chopped green onion (, to garnish)
directions
- Season chicken with salt and pepper.
- Melt butter in pan, add chicken and garlic.
- Cook until chicken is 3/4 done.
- Remove chicken from pan and keep warm.
- Deglaze pan with wine, allow to reduce by one half.
- Add orange juice, zest, honey and red pepper flakes.
- Bring just to a boil.
- Return chicken breasts to pan and reduce heat to a high simmer.
- Continue cooking until chicken is done.
- Serve over rice or noodles.
- Garnish with chopped green onions.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Well Kari, I made this as promised, and it was great! I scaled the recipe down to serve 1 (me) and made it for dinner tonight. I used olive oil instead of butter, half a fresh Thai Birdseye Chilli instead of dry flakes, and I reduced the sauce again after I added the juice and honey etc. Tonight I ate it with roasted potatoes, garlic mushrooms, baby peas and an Australian reisling. I wish you could have shared it with me!
-
YUMMY ! I am so glad that I made this. Most of the orange chicken recipes that I've tried are so ingredient heavy and take a ton of prep time. This one is so easy and taste as good as the other recipes. I wouldn't change anything about the recipe. It was spicy enough for me and I wouldn't add any more heat unless you really like it extra hot. I didn't serve it over rice or noodles. I just used it as the main meat alone. I am hosting 12 ladies at my house this week and I am going to make chicken bites with this same recipe. I also used my leftovers on top of a salad and I must say the sauce makes a great salad dressing so that's good enough reason to double the sauce next time. Thanks Malriah !
-
This is amazing chicken. My husband referred to as the praying mantis of chicken: its succulence seduces you, and then the spice bites your head off. I've been making a lot of chicken recipes lately, and, quite frankly, they've all been very good. But this is the absolute best. My alterations: I used a very non-stick pan so there wasn't much to deglaze - I used only a 1/2 c of wine. I was too lazy to juice an orange - so I used 1/2 a cup of orange juice. And I only had 1/4 c of honey - but I think that was just enough. I probably only cooked the chicken 1/2 way in the initial process, and I dredged the breasts in flour with chili powder and no-salt lemon pepper first.
see 1 more reviews
Tweaks
-
Well Kari, I made this as promised, and it was great! I scaled the recipe down to serve 1 (me) and made it for dinner tonight. I used olive oil instead of butter, half a fresh Thai Birdseye Chilli instead of dry flakes, and I reduced the sauce again after I added the juice and honey etc. Tonight I ate it with roasted potatoes, garlic mushrooms, baby peas and an Australian reisling. I wish you could have shared it with me!
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>