Oregon State University OREGON STATE UNIVERSITY

Asian Citrus Chicken

Prep time: 20 minutes
Cooking time: 30 minutes
Makes: 10 cups
Nutrition Facts: View Label(s)

Recipe Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Serve with brown rice for a more complete meal.

Ingredients

2 teaspoons
vegetable oil
3
chicken breasts, boned, skinned, and cut into 2-inch pieces
2 slices
fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger
1 clove
garlic, minced or 1/4 teaspoon garlic powder
1 can
(8 ounce) pineapple chunks, drained (save juice)
1 1⁄2 cups
orange juice
1 cup
chicken broth or water (see notes)
2 Tablespoons
vinegar
4 cups
sliced vegetables, such as celery, green peppers, onions, and mushrooms
2 Tablespoons
soy sauce
1 Tablespoon
sugar
2 Tablespoons
cornstarch
1
medium tomato, cut in wedges

Directions

  1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
  2. Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
  3. Add pineapple juice, 1 cup of orange juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
  4. Add sliced vegetables. Cover and cook 3 minutes.
  5. Mix remaining 1/2 cup orange juice, soy sauce, sugar and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
  6. Add tomato wedges and pineapple chunks.
  7. Refrigerate leftovers within 2 hours.

Notes

  • Broth can be canned or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
  • Serve with brown rice for a more complete meal.
Last updated: 08/15/17

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