Ingredients
1/3 cup thawed orange juice concentrate5 tablespoons canola oil, divided2 tablespoons reduced-sodium soy sauce2 garlic cloves, minced4 boneless skinless chicken breast halves (4 ounces each)1/2 cup coarsely chopped walnuts1 tablespoon butter4 green onions, thinly sliced, divided1/2 cup orange marmalade1/2 cup orange juice1/4 cup lemon juice2 tablespoons honey1 to 2 tablespoons grated orange zest2 to 3 teaspoons grated lemon zest1/2 teaspoon salt1/8 teaspoon pepperHot cooked rice
Preparation
In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a thermometer reads 170°.
Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish.
Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions.
