Julia Child Chicken A L’Orange

This easy Chicken A L’Orange by Julia Child is a quick and flavorful meal with a rich, citrusy sauce. The tender chicken is simmered in fresh orange juice, honey, and a touch of ginger for a perfect sweet-savory balance. Serve it with rice or veggies for a simple yet elegant dinner made with everyday ingredients!

Ingredients Needed

• 4 skinless, boneless chicken breasts
• 1 tablespoon vegetable oil
• 2 ½ cups orange juice (fresh is best)
• 3 tablespoons cornstarch
• ½ cup hot water
• 3 tablespoons honey
• ¼ teaspoon ground ginger

How To Make Chicken A L’Orange

1. Brown the chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken breasts and cook until both sides are golden brown and the juices run clear.
2. Add the orange juice: Pour the orange juice into the skillet. When it starts bubbling around the edges, lower the heat.
3. Thicken the sauce: Dissolve the cornstarch in ½ cup of hot water and stir it into the pan.
4. Mix in the flavors: In a small bowl, combine honey and ground ginger. Add this mixture to the skillet and stir well.
5. Simmer until thickened: Let the sauce cook until it thickens and turns slightly brown. Stir occasionally to prevent sticking.
6. Serve: Plate the chicken and drizzle the thickened orange sauce on top. Serve with rice, potatoes, or steamed vegetables.

Recipe Tips

• Use fresh orange juice: Freshly squeezed orange juice gives the best flavor. Bottled juice can be too sweet or artificial.
• Dissolve cornstarch completely: Mix the cornstarch with hot water until smooth before adding it to prevent lumps in the sauce.
• Don’t overcook the chicken: Cook until the juices run clear. Overcooking will make it dry.
• Stir the sauce constantly: Keep stirring after adding the cornstarch to get a smooth, thick sauce without clumps.
• Adjust the sweetness: Taste the sauce before serving. Add a little more honey for extra sweetness or a splash of lemon juice for balance.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover Chicken A L’Orange in an airtight container in the fridge for up to 3 days.
• Freeze: Place leftover Chicken A L’Orange in a freezer-safe container with the sauce. Freeze for up to 2 months. Thaw in the fridge overnight before reheating in a skillet over low heat.
• Reheating: Reheat leftover Chicken A L’Orange in a skillet over low heat for about 5-7 minutes, adding a splash of orange juice to keep the sauce smooth and prevent it from drying out.

Nutrition Fact

Serving Size: 1 slice (57g)

• Calories: 158
• Total Fat: 8.8g
• Saturated Fat: 5.2g
• Cholesterol: 51mg
• Sodium: 231mg
• Total Carbohydrate: 39g
• Dietary Fiber: 1.7g
• Sugars: 19g
• Protein: 3.8g
• Potassium: 210.8mg
• Calcium: 24mg
• Iron: 1.3mg

More Julia Child Recipes:

• Julia Child Chicken With 40 Cloves Of Garlic
• Julia Child Eggplant Pizza
• Julia Childs Mushroom Soup
• Julia Child French Stew
• Julia Child Prime Rib Recipe

Chicken A L’Orange Julia Child

Author: Mohamed Shili Cooking Method:Baking Cuisine:American Courses:Dinner Recipe Keys: C Chicken A L’Orange Julia Child

Difficulty:BeginnerPrep time: 5 minutesCook time: 20 minutesRest time: 5 minutesTotal time: 30 minutesServings:4 servingsCalories:158 kcal Best Season:Suitable throughout the year

Description

This easy Chicken A L’Orange by Julia Child is a quick and flavorful meal with a rich, citrusy sauce. The tender chicken is simmered in fresh orange juice, honey, and a touch of ginger for a perfect sweet-savory balance. Serve it with rice or veggies for a simple yet elegant dinner made with everyday ingredients!

Ingredients

• 4 skinless, boneless chicken breasts
  
• 1 tablespoon vegetable oil
  
• 2 ½ cups orange juice (fresh is best)
  
• 3 tablespoons cornstarch
  
• ½ cup hot water
  
• 3 tablespoons honey
  
• ¼ teaspoon ground ginger

Instructions

1. Brown the chicken: Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the chicken breasts and cook until both sides are golden brown and the juices run clear.
   
2. Add the orange juice: Pour the orange juice into the skillet. When it starts bubbling around the edges, lower the heat.
   
3. Thicken the sauce: Dissolve the cornstarch in ½ cup of hot water and stir it into the pan.
   
4. Mix in the flavors: In a small bowl, combine honey and ground ginger. Add this mixture to the skillet and stir well.
   
5. Simmer until thickened: Let the sauce cook until it thickens and turns slightly brown. Stir occasionally to prevent sticking.
   
6. Serve: Plate the chicken and drizzle the thickened orange sauce on top. Serve with rice, potatoes, or steamed vegetables.

Notes

• Use fresh orange juice: Freshly squeezed orange juice gives the best flavor. Bottled juice can be too sweet or artificial.
• Dissolve cornstarch completely: Mix the cornstarch with hot water until smooth before adding it to prevent lumps in the sauce.
• Don’t overcook the chicken: Cook until the juices run clear. Overcooking will make it dry.
• Stir the sauce constantly: Keep stirring after adding the cornstarch to get a smooth, thick sauce without clumps.
• Adjust the sweetness: Taste the sauce before serving. Add a little more honey for extra sweetness or a splash of lemon juice for balance.

Keywords:Chicken A L’Orange Julia Child