Chicken Breasts with Spicy Honey Orange Glaze Recipe

I am a novice cook and found this a very simple, and delicious recipe. You can go a little heavy with the honey and it will come out sweet, while maintaining the orange flavor. I like it a little sweeter. All in all, very good.

Ok, I like to tweak and it came out delicious!! I used the juice of two fresh oranges instead. I also added a little more pepper flakes for a little kick. Cooking to thicken took longer than I expected. 12 minutes on medium. Watch carefully!
It's so Delicious!!!

Yummy dish. Very easy to make. Good with brown rice. Friends loved it.

This was okay. It took MUCH longer to thicken than anticipated, and in the end was too sweet for me. I would make it again but with less honey.

Really simple recipe, same thoughs as others tho - have to be careful not to put in too much honey or its a bit sweet, cooking time slightly more than 4 mins, but still a quick and simple meal

My kids asked me to make Orange Chicken one night and I came across this recipe. The type of dish my kids like is more like a battered and deep fried chicken dish (sort of like sweet and sour chicken). So I dramatically modified this recipe and the results were Awesome!!
First, I started with fresh orange juice and added the red pepper and other sauce ingredients (I didn’t have any honey so I substituted brown sugar, which may actually be better). I then sliced some ginger and added it too. I then reduced the orange juice glaze mixture until it was kind of syrupy.
While it was reducing (which takes around 20 minutes, I like to go slow and careful when I reduce something), I cubed the chicken breast and dredged the cubes in a flower mixture that included salt and pepper. I shook off the excess flour and pan fried the chicken cubes in a vegetable oil/butter combination. The key is to put the chicken into a hot skillet and let it cook without moving it so it forms a little crispness on the crust.
After cooking the chicken, I let it drain in a strainer for about three minutes. I pour the oil out of the skillet and put the chicken back in it, added some pineapple chunks and poured in the orange glaze. I toss the everything until coated and then serve it over good long grain rice (which I also added a little ginger to while it was cooking, yum).
The kids absolutely love this version and it is easy to make.

My kids asked me to make Orange Chicken one night and I came across this recipe. The type of dish my kids like is more like a battered and deep fried chicken dish (sort of like sweet and sour chicken). So I dramatically modified this recipe and the results were Awesome!!
First, I started with fresh orange juice and added the red pepper and other sauce ingredients (I didn’t have any honey so I substituted brown sugar, which may actually be better). I then sliced some ginger and added it too. I then reduced the orange juice glaze mixture until it was kind of syrupy.
While it was reducing (which takes around 20 minutes, I like to go slow and careful when I reduce something), I cubed the chicken breast and dredged the cubes in a flower mixture that included salt and pepper. I shook off the excess flour and pan fried the chicken cubes in a vegetable oil/butter combination. The key is to put the chicken into a hot skillet and let it cook without moving it so it forms a little crispness on the crust.
After cooking the chicken, I let it drain in a strainer for about three minutes. I pour the oil out of the skillet and put the chicken back in it, added some pineapple chunks and poured in the orange glaze. I toss everything until coated and then serve it over good long grain rice (which I also added a little ginger to while it was cooking, yum).
The kids absolutely love this version and it is easy to make.

I made just the glaze with fresh orange juice and poured it over popcorn shrimp!! As is simmered in the pan with the shrimp it became a nice thick glaze and was oh so good.