Spicy Honey Orange Chicken Breasts

"Yummy chicken dish that is similar to Orange Peel Chicken or Beef. Can be adjusted to suit tastes for spicy and/or sweet."
 
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Ready In:
25mins
Ingredients:
10
Serves:
4
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ingredients

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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.

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Reviews

  1. 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!
     
  2. This chicken recipe was okay, nothing special. I was really looking forward to the citrus taste, but didn't get much of it. I think it would have been better if the orange (after reduction) would have been injected into the chicken.
     
  3. 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 !
     
  4. 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.
     
  5. I thought the flavor was good, but not great. Yet, my boyfried thought this was a great chicken recipe. I feel like it could have used more of a spicy kick. I will make this dish again, but I'll def. take it up a notch. The chicken was very juicy and tender.
     
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Tweaks

  1. 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>
 
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