Directions:
- In a small bowl, combine the orange juice concentrate, 4 tablespoons oil, soy sauce and garlic. Pour half of marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2-3 hours. Cover and refrigerate remaining marinade.
- Discard marinade from chicken. In a large skillet, cook chicken in remaining oil until a meat thermometer reads 170°.
- Meanwhile, in a small saucepan, saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 cup green onions for garnish.
- Add remaining onions to saucepan; saute until tender. Add the next eight ingredients and reserved marinade. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until sauce reaches desired consistency. Serve chicken with rice; top with sauce and garnish with reserved walnuts and onions. Yield: 4 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 505.76 Kcal (2118 kJ) | ||
| Calories from fat | 274.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.46g | 47% | |
|---|---|---|---|
| Cholesterol | 24.36mg | 8% | |
| Sodium | 911.93mg | 38% | |
| Potassium | 472.39mg | 10% | |
| Total Carbs | 52.44g | 17% | |
| Sugars | 45.23g | 181% | |
| Dietary Fiber | 2.6g | 10% | |
| Protein | 11.53g | 23% | |
| Vitamin C | 64.2mg | 107% | |
| Iron | 0.9mg | 5% | |
| Calcium | 57.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 237.41 Kcal (994 kJ) | ||
| Calories from fat | 128.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.3g | 47% | |
|---|---|---|---|
| Cholesterol | 11.43mg | 8% | |
| Sodium | 428.08mg | 38% | |
| Potassium | 221.75mg | 10% | |
| Total Carbs | 24.61g | 17% | |
| Sugars | 21.23g | 181% | |
| Dietary Fiber | 1.22g | 10% | |
| Protein | 5.41g | 23% | |
| Vitamin C | 30.2mg | 107% | |
| Iron | 0.4mg | 5% | |
| Calcium | 26.9mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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