Chicken with Orange Sauce

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

calories 
365
protein 
31 g
sodium 
382 mg
carbohydrates 
41 g
fat 
8 g
fiber  
4 g
cholesterol 
72 mg
Servings 
4
Ingredients 

Orange Sauce
¾ cup beef stock
1 tsp cornstarch mixed with 2 tsp water
¼ cup cane sugar
¼ cup white distilled vinegar
2 Tbsp orange juice concentrate
2 tsp grated orange peel
Pinch sea salt
Pinch freshly ground black pepper

4 skinless chicken breast halves, boned and defatted
2 tsp extra-virgin olive oil
2 Tbsp chopped shallots
½ cup fresh orange juice

Stir-fry Napa Cabbage
2 tsp extra virgin olive oil 
5 cups chopped napa cabbage
½ tsp sea salt
¼ tsp freshly ground black pepper

1 cup orange segments

Instructions 
  1. In a small saucepan, bring beef stock to a boil. Add cornstarch slurry and cook until thickened.
  2. In a medium saucepan, combine sugar and vinegar. Bring to a boil reduce heat and simmer until golden brown, about 5 minutes. Add orange juice and grated orange peel. Cook 2 more minutes. Add beef stock and cook for 10 minutes. Season with salt and pepper.
  3. In a large sauté pan, sear chicken breasts in olive oil until golden brown on each side. Add shallots and sauté briefly. Add orange juice concentrate and orange sauce. Cook until chicken is cooked through, about 5 to 10 minutes.
  4. In another sauté pan, heat oil and stir-fry cabbage until wilted. Season with salt and pepper.
  5. Serve 1 chicken breast and ¼ cup sauce with ½ cup stir-fry cabbage and ½ cup sushi rice.
  6. Garnish with ¼ cup orange segments.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.