Orange Chicken

I hope you guys can guess that this recipe is Orange Chicken just by looking at the extra picture that I've embedded in the photo. I've heard of Lemon Chicken, Lemon Butter Chicken, Butter Chicken or whatsoever - anything but Orange Chicken. Well it turns out to be no complications - pan-fried chicken in butter drizzled with an orange sauce.

I didn't have anything to serve the chicken with (except for the sauce), and since Z hates vegetables (and she meant it literally), I simply substituted all the greens with potatoes - which explains for the lack of green in the photo. It's like... almost all yellow. Not appetising, if you ask me. >.<

The potatoes weren't roasted long enough (sadly) hence they weren't browned beautifully though they were thoroughly cooked through. As for the chicken, I'm not a big fan of chicken breast. The meat is tough and not juicy. I'll probably use chicken drumstick instead next time and de-boned it to get a juicer and tenderer piece of meat.

This dish is probably one of the fastest meal to be prepared (minus the potatoes). I won't say the taste is fantastic. But I would say that the sauce is pretty good (in my opinion only though). This recipe is versatile and simple enough for a weekend dinner, hence try it if you're looking for a hurry-food! 😀

'Nuff said!

Orange Chicken (serves 2)

1 tablespoon butter
2 skinless boneless chicken breast halves (~175g each)
1 tablespoon all-purpose flour
½ cup orange juice
1 tablespoon fresh lemon juice, or more to taste
Salt and pepper to taste
In a large heavy skillet, melt ½ tablespoon of butter over medium-high heat. Add the chicken breasts in a single layer. Cook till golden on one side, 1 to 2 minutes; turn and cook till golden on the other, about 3 minutes total time.

Reduce the heat to low and cook till the chicken is done, 6 to 8 minutes, depending upon how thick the breasts are. Do not overcook.

While the chicken is cooking, in a medium saucepan, melt remaining butter over medium heat. Add the flour and cook, stirring constantly, until well bleneded.

Gradually stir in the orange juice and cook, stirring constantly, until thickened, about 2 -3 minutes. Add the lemon juice and stir until combined. Season well with salt and pepper.

Arrange the chicken breasts on a platter and pour the orange sauce over them. Serve with roast potatoes or fresh salad greens.