One-Pan Orange Chicken
Not only is this One-Pan Orange Chicken a 30-Minute Easy Dinner, yet it's one that requires few ingredients.
Servings: 4
Calories: 145kcal
Ingredients
- 1 Tbsp oil
- 2 boneless skinless chicken breasts 1 lb./450 g, cut horizontally in half
- 1 Tbsp red onions finely chopped
- 1 cup orange juice
- 2 tsp corn starch
- 1 Tbsp brown sugar
- 1/4 cup Kraft Sweet Onion Vinaigrette Dressing
- 4 thin navel orange slices
- 1 Tbsp chopped Italian parsley
Instructions
- Heat oil in large skillet on medium-high heat. Add chicken; cook 3-1/2 to 4 min. on each side or until done (170ºF). Transfer chicken to plate; cover to keep warm.
- Add onions and orange juice to skillet; bring to boil. Simmer on medium heat 2 min., stirring occasionally to scrape browned bits from bottom of skillet.
- Whisk corn starch, sugar and dressing until blended. Add to skillet; cook and stir 30 sec. or until thickened. Add chicken (with juices) and orange slices; cook 30 sec.
- Place chicken on platter; top with orange slices and sauce. Sprinkle with parsley.
Notes
Serving Suggestion - Serve with hot cooked long-grain brown rice and seasonal mixed fresh vegetables.
Nutrition
Serving: 4Servings | Calories: 145kcal | Carbohydrates: 12g | Protein: 12g | Cholesterol: 36mg | Sodium: 67mg | Sugar: 9g