Recipe by Caryn
"This is a scrumptious low-fat recipe that I get asked to cook again and again! I am Australian so the recipe hails from here, but the only difference is you call a skillet what we call a frypan! If desired, serve Caryn's Chicken with a crisp green salad."
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skinless, boneless chicken breast halves - pounded thin
thinly sliced green onion
ground black pepper to taste
This is a really tasty preparation method. I've tried a variation of this which includes poaching in O.J. Then remove chicken and make a sauce out of the juice, some balsamic vinegar, orange rind and a little fresh tarragon. Slice chicken breasts into 2" slices and place back into the sauce. The balsamic vinegar and herb add an interesting depth to the recipe. Wonderful and low calorie, too. You can't beat it!
No stars is more appropriate. This recipe is horrible. I followed the recipe exactly.
Chicken, onions and orange juice?!?!? You would never think this would be good, but it truly is delicious. I used 2 1/2 C. Tropicana orange juice and a medium Vidalia onion. I served it over rice to make it more of a meal. FANTASTIC! Definitely a keeper.
I marinated the chicken over night in the orange juice (I just used regular orange juice which I had on hand). I also put a chopped garlic clove and I used a red onion (I didn't have any green onions). My wife and I gobbled this up... There were no left overs. I will make this one again!
I tried this recipe ONLY because of the rave revues given by others. The thought of orange juice and onions really sounded kind of "sickening" to me but I figured I must be MISSING something since everyone else seemed to love it.
I did add a pinch of ginger to the orange juice and let the liquids reduce with a tsp of margerine.
Served this over brown rice and it was really really good!!! I don't know if I would make it every week, but for a change of pace once in awhile it is sure worth it!
this is a fast tasty meal. i also added carrots and spinich leaves to the pan while it was all cooking. i thought that you could also add other veges. we had rice that i had added lemon juice too and i garnished it with grated orange skin and sliced green onions.
Oh my goodness; this was so yummy! I used fresh chives from my garden and squeezed fresh oranges as directed and in 10 minutes I had the most wonderful meal. It's hard to believe 4 ingredients can result in such an elegant dish. I served with some white rice I had leftover. I put the rice right into the juice after removing the cooked chicken. I am going to serve this one next time I entertain. I like easy main courses so I can spend more time with my guests. Bravo!
I thought it was horrible and very unappetizing to look at, the chicken was white, sauce was thin.
Will not make again
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 28
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