Name: Nectarine Glazed Orange Chicken Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Cuisine: US
Ingredients: 1/2 cup fresh orange juice; 1/4 cup light soy sauce; 2 tablespoons buckwheat honey; 2 tablespoons hot sauce (such as sriracha); 2 tablespoons packed brown sugar; 2 teaspoons finely chopped fresh ginger; 2 teaspoons minced fresh garlic; 3 tablespoons all-purpose flour; Salt and freshly ground black pepper to taste; 1 pinch Italian seasoning; 4 skinless, boneless chicken breast halves, cut into 1/2-inch strips; 1 tablespoon extra-virgin olive oil, or as needed; 2 ripe nectarines, thinly sliced

A vibrant and flavorful dish where succulent chicken meets a tangy orange glaze, brightened by the sweetness of fresh nectarines. Perfect for a quick weeknight dinner or an elegant summer lunch.

Follow The Directions

01

Step

In a small bowl, whisk together the orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic until well combined. Set aside. (Prep time: 5 minutes)

02

Step

In a shallow dish, lightly season the flour with salt, pepper, and Italian seasoning. Dredge the chicken strips in the seasoned flour, ensuring each piece is evenly coated. Sprinkle with a bit more salt and pepper. (Prep time: 10 minutes)

03

Step

Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, add the chicken strips and cook, turning occasionally, until browned on all sides, about 1-2 minutes per side. (Cook time: 4-6 minutes)

04

Step

Pour the orange sauce into the skillet with the chicken. Reduce the heat to low and simmer, uncovered, until the sauce has thickened and the chicken is cooked through and no longer pink in the center, about 8-10 minutes. Stir occasionally to prevent sticking. (Cook time: 8-10 minutes)

05

Step

Transfer the chicken and sauce to a serving platter or individual plates. Garnish with the fresh nectarine slices. Serve immediately over rice or quinoa, if desired.

For a spicier kick, add an extra teaspoon of hot sauce or a pinch of red pepper flakes to the sauce.
If you don't have nectarines, peaches or plums work beautifully as a substitute.
To thicken the sauce further, you can whisk in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking.
Consider adding a splash of rice vinegar or lemon juice for extra tanginess.