Sweet Orange Chicken

Sweet Orange Chicken
  • 6 servings
  • 0:20 Preparation
  • 0:25 Cooking
  • 0:45 Total Time


Add all
  • 1

    orange, juice and zest

  • 1 cup
    (250 mL)

    orange juice

  • 2 Tbsp.
    (30 mL)


  • 6

    skinless, boneless chicken breasts

  • Salt and pepper to taste

  • 1/2 cup
    (125 mL)

    chicken broth

  • 3/4 cup
    (190 mL)

    pitted dates, sliced

  • 3/4 cup
    (190 mL)

    dried apricots, cut into strips

  • 1 Tbsp.
    (15 mL)

    corn starch

  • 1 cup
    (250 mL)

    table cream

  • 1 Tbsp.
    (15 mL)

    grated fresh ginger

  • 3 Tbsp.
    (45 mL)

    chopped fresh coriander


Stir juice and zest of orange into orange juice. Set aside.

In a skillet, heat butter and brown breasts 4 minutes per side. Season. Remove

and add broth, scraping browned bits from the bottom.

Add orange juice, breasts, dates and apricots. Bring to a boil, cover and let simmer until thoroughly cooked, about 8-10 minutes.

Stir cornstarch into cream. Add about 1/4 cup (60 mL) orange sauce. Add to chicken

bit by bit, stirring constantly.

Add ginger and coriander and continue simmering until sauce thickens, about 2 minutes. Adjust seasoning.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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