Orange Juice Chicken and Rice
Orange Juice Chicken and Rice is a 30-minute meal: a tangy roux-style orange sauce with a zesty ginger and pepper twist on chicken and rice.
Servings: 4 people
Ingredients
- 1 - 1½ pounds chicken
- 2 Tablespoons butter
- 1-2 Tablespoons onion powder
- ½-1 teaspoon kosher salt according to taste
- ½-1 teaspoon black pepper according to taste
- 2-4 cups uncooked rice cooked as desired
Orange Juice Sauce:
- 6 Tablespoons butter
- ¼ cup all-purpose flour
- 2 Tablespoons brown sugar
- 1 teaspoon kosher salt
- ½ teaspoon ground ginger (not fresh ginger)
- 1 ½ teaspoon ground coriander
- 1/8 teaspoon black pepper
- 1 ½ cups orange juice concentrate (not diluted)
- ½ cup chicken broth
- 2 oranges sliced for garnish
Instructions
- Cut chicken breasts crosswise into slices. Heat butter in a skillet on medium-high heat. Add chicken. Coat chicken pieces in melted butter, then sprinkle onion salt and pepper over chicken. Stir to coat and continue to cook until chicken is completely cooked. Remove chicken from skillet and set aside.
- In same skillet on medium-high heat, melt 6 Tablespoons butter. Add flour, brown sugar, salt, ground ginger, and black pepper and stir into butter to create a roux. Add orange juice concentrate and chicken broth. Whisk until the mixture is smooth and no lumps remain. Continue to whisk or stir until the mixture thickens.
- Add cooked chicken to orange juice sauce and stir to coat chicken. Continue to simmer until chicken is warmed again. Add more water if needed to create a flowing sauce. Serve over rice. Garnish with orange slices.