• 1 cup orange juice
  • 1 teaspoon arrowroot powder or cornstarch
  • 2 tablespoons olive oil (divided)
  • 1/4 cup finely chopped scallions
  • 2 tablespoons minced ginger
  • 2 cloves garlic (finely chopped)
  • 1/4 teaspoon hot pepper sauce
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon low-sodium soy sauce
  • 4 four-ounce boneless, skinless chicken breasts (pounded thin)
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1/2 tablespoon unsalted butter
  • Toasted slivered almonds (for garnish)

Chicken with Orange-Ginger Sauce

Karin Lazarus
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Serves: 4 people
  • Calories per serving: 240

Simple and elegant. Prep tip: Use bottled ginger and garlic to save time. Serving tip: Serve with steamed snow peas and brown rice pilaf.

  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.

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

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