Chicken with Orange-Ginger Sauce
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 1cup orange juice
  • 1 teaspoon arrowroot powder or cornstarch
  • 2tablespoons olive oildivided
  • 1/4cup finely chopped scallions
  • 2tablespoons minced ginger
  • 2cloves garlicfinely chopped
  • 1/4teaspoon hot pepper sauce
  • 1/2cup low-sodium chicken broth
  • 1tablespoon low-sodium soy sauce
  • 4four-ounce boneless, skinless chicken breastspounded thin
  • 1/2teaspoon salt
  • 1/4teaspoon freshly ground pepper
  • 1/2tablespoon unsalted butter
  • Toasted slivered almondsfor garnish
  1. Pour orange juice into a glass measuring cup. Remove 2 tablespoons to a small bowl. Add arrowroot or cornstarch to bowl and whisk until smooth. Set aside.
  2. In a medium saucepan over medium-high heat, heat 1 tablespoon olive oil. Add scallions, ginger, garlic, and hot pepper sauce; cook, stirring frequently, until scallions are tender, about 3 minutes. Add remaining orange juice, broth, and soy sauce. Boil until reduced to 1 cup, about 5 minutes. Whisk in arrowroot mixture; boil for 1 minute. Remove from heat and set aside.
  3. Sprinkle chicken pieces with salt and pepper. In a large skillet over medium-high heat, melt butter with remaining 1 tablespoon oil. Add chicken and cook (in batches, if necessary) until browned and cooked through, 2–3 minutes per side. Transfer chicken to a platter and cover to keep warm. Add sauce to skillet and increase heat to medium-high. Bring to a boil, stirring to scrape up any brown bits. Return chicken to skillet, turning to coat with sauce; heat for 1 minute. Place on platter, garnish with almonds, and serve.
Recipe Notes
Nutrition Facts
Chicken with Orange-Ginger Sauce
Amount Per Serving
Calories 240
% Daily Value*
Cholesterol 70mg 23%
Sodium 461mg 19%
Total Carbohydrates 9g 3%
Protein 27g 54%
* Percent Daily Values are based on a 2000 calorie diet.

PER SERVING: 240 cal, 37% fat cal, 10g fat (6g mono, 1g poly, 2g sat), 70mg chol, 27g protein, 9g carb, 0g fiber, 461mg sodium