This is a great summer recipe. I like to used cut peaches or nectarines over top of the chicken and rice.


Recipe Summary

20 mins
10 mins
30 mins
4 chicken breast halves


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.

  • Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour; sprinkle more salt and pepper on top.

  • Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.

  • Plate the chicken and top with nectarine slices.

Cook's Note:

Feel free to substitute 2 tablespoons ground ginger for the fresh ginger.

Nutrition Facts

285 calories; protein 25.5g; carbohydrates 32.4g; fat 6.2g; cholesterol 60.8mg; sodium 807.6mg. Full Nutrition

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made Sticky NECTARINE Chicken instead. I have some very ripe nectarines that I pitted and boiled in enough water to cover them. I added some non-sugar sugar. Puréed the nectarines and skin with an immersion blender. Then added the rest of the sauce ingredients. We are not folks who like it really hot so I halved the pepper sauce. It was still more heat than we wanted. I added some more nectarine juice which helped. Read More