Tuesday, February 12, 2013

Tuesday Recipe: Orange Pecan Chicken

I love the flavor of pecans and walnuts, especially when roasted, or cooked with other foods. Another very simple recipe, without having to utilize a lot.

Chicken breasts, or thighs. Preference to taste/how many people you are feeding. This picture 2 large, and one small breast pieces.

Tuesday Recipe: Orange Pecan Chicken

1/2 cup pecans
2 oranges
2 tbsp soy sauce
1 tbsp honey
2 tsp salt
2-3 tabs of butter

1. You can cut up the chicken into medallions, or leave whole, if you cut it up though, it will require half the time to cook. Turn oven to 350 degrees.
2. In stove top pan combine zest from oranges and then squeeze juice. Add rest of the ingredients and allow to warm over low heat and flavors to mix.
3. If chicken is in medallions, add to mixture, and then transfer to an oven safe dish. If not pour pecan/orange sauce mixture over chicken in an oven safe container. Place in oven and let cook for 10 minute windows. After 10 minutes, spoon liquid mixture and pecans onto chicken (or mix medallions up with sauce). Continue to do this for 30 minutes for medallions and small/medium breasts, or 40 minutes for larger breasts.
4. Options exist. You can add scallions, garlic for a more traditional "orange chicken" flavor, or pepper, sriracha for a spicier pepper flavor, or a little maple syrup/honey for a sweeter nutty flavor.

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