Orange Peanut Chicken Breast with Jasmine Rice
Orange Peanut Chicken Breast is a fun and impressive presentation and easy to prepare. It would be a great addition to your spring-time menu, and will earn you friends and fans by the droves.
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Amount Per Serving
Calories from Fat 121
% Daily Value *
Total Fat 14g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 6g
Total Carbohydrates 102g
Dietary Fiber 3g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- Orange Peanut Chicken
- 4 boneless with skin or without chicken breasts (5 to 6 ounces each)
- 1 1⁄4 cup orange marmalade
- 2 teaspoons flour (optional)
- 2 tablespoons dried cherries or cranberries
- 1 ounce brandy
- 1 teaspoon finely chopped fresh tarragon or 3⁄4 cup fresh squeezed orange juice
- 2 tablespoon roasted chopped pecans or peanuts
- 1⁄2 teaspoon dry tarragon
- Jasmine Rice
- Simple Citrus Jasmine Rice
- 1 cup Jasmine Rice
- 1 cup water
- Zest of 1⁄2 orange
- 1 cup of orange juice
- 1 teaspoon sea salt
- 1⁄2 teaspoon pepper
- Orange Peanut Chicken Breast
- PREP: Chicken
- Preheat oven to 350 degrees. In medium size skillet heat olive oil.
- Lightly flour chicken breast. Place in skillet and cook until lightly brown on all sides. (Do not cook all the way through).
- Carefully drain oil, place chicken breast in a covered oven-ready baking dish with 1⁄2 cup of orange juice. Lightly salt.
- Place in preheated oven 350 degrees approximately 20 minutes or until breast reaches 165 degrees.
- PREP: Sauce
While chicken and rice is cooking
- In an 8-inch sauce pan, place 1 tablespoon butter (softened), 1 teaspoon flour, blend flour and butter together before heating. Place on medium high heat then add 1⁄4 cup of orange marmalade. While pan is heating, slowly blend marmalade, butter and flour together.
- When sauce starts to bubble, add dried cranberries or cherries and brandy. Cook approximately 10 minutes allowing for brandy to cook off.
- At this time you must be aware that the brandy may flame, be cautious, but do not be alarmed; it is the process of the brandy alcohol cooking off.
- Add 1⁄4 cup of fresh squeezed orange juice and chopped pecans or peanuts and slowly cook for 10 to 15 minutes or until reduced by 25 percent, on a low heat. This sauce requires attention to make sure that you do not scald the sauce. You may have to reduce heat even lower
- *Note for gluten intolerant recipe; deleting flour in this recipe will have little effect on the outcome, the consistency will just be a little bit lighter (No need to add cornstarch or any other thickening agents, the recipe will be fine).
- Simple Citrus Jasmine Rice
- If using a rice cooker, add rice, water, orange juice, salt and pepper to cooker and push start. Once cooked, fold in orange zest and serve.
- If using stovetop, bring water, orange juice, salt and pepper to a boil in a saucepan. Stir in rice and bring to a boil again, then cover.
- Immediately reduce heat to low simmer, cook for approximately 20 minutes, gently fold in orange zest.
- At Service Time: Plating instructions
- On an 8–10 inch dinner plate (4), place the cooked rice about 14 inch in thickness surrounding the entire plate, leaving approximately 1 inch around the sides.
- Slice the chicken breast in approximately 14-inch slices, cross cut. Place it neatly in a row over the rice. Place approximately 2 tablespoons of sauce over the chicken and top with a sprinkling of tarragon.
- * Note: The rice is perfectly seasoned with just the essence of orange, so place the sauce over the chicken only
- With this entrée, I would recommend either a light spring greens salad, with a very light fresh citrus dressing, using the traditional method of using 1⁄3 citrus (lemon or orange) and 2⁄3 olive oil. If you are preparing this salad for a party of four: 2-1⁄2 ounces olive oil, to 1-1⁄2 ounces of citrus, salt and pepper to taste. This may be a little too much dressing, but I'm challenged to making anything small, so any dressing left over you can use at a later time.
- Another option is either lightly steaming Brussels sprouts, broccoli or cauliflower and placing around the edges of the plate. Either way it's a winner.
- My wine selection for this dish is a dry style Gewurztraminer, or a crisp New Zealand Sauvignon Blanc.
- Always remember cooking is fun and sharing is mandatory. Enjoy, Enjoy!!!
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