Chinese food is one of my favorites to cook and eat. You will enjoy the crunchy texture with the other ingredients in this delectable soup by heating the rice before it is added to the soup.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 8 hrs |
| Total Time: | 8 hrs 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup orange juice
- 2 tablespoons fresh lemon juice
- ¼ cup olive oil
- ½ cup honey
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon curry powder
- ½ teaspoon paprika
- 4 skinless, boneless chicken breast halves
Instructions
- To Marinate: In a nonporous glass dish or bowl, combine the orange juice, lemon juice, oil, honey, salt, pepper, curry powder and paprika. Mix well, then add chicken breasts and toss to coat. Cover dish and refrigerate to marinate overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from marinade, discarding of any remaining marinade, and place in a lightly greased 9×13 inch baking dish.
- Bake at 350 degrees F (175 degrees C) for about 20 to 25 minutes, or until chicken is cooked through and juices run clear.
- The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
Nutrition Facts
| Calories | 404 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 68 mg |
| Dietary Fiber | 1 g |
| Protein | 28 g |
| Saturated Fat | 2 g |
| Sodium | 661 mg |
| Sugars | 39 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I loved this recipe. I didn’t have any curry powder, so substituted red pepper flakes. marinated for over 24 hours and cooked in the marinade, basted frequently with the marinade. This is now my go to recipe for chicken. thanks for the recipe. will definitely make it again. I served the chicken with mashed cauliflower, a sub for mashed potatoes
The marinade is very tasty but it does not soak into the meat sufficiently to impart much flavor. I made my second batch and marinated it for over 24 hours- you could see the small area it soaked into but it isn’t a strong enough flavor to make that work for us. My only suggestion would be to increase the amounts of your curry and paprika until they become a much more potent marinade. This was SUPER easy to make and, when served with white rice and a veggie, was a great dinner!
Was extremely bland. For the first time in our 52 years of marriage my Husband pushed his plate away and said he didn’t like the dish. Had to spice it up with some herbs and spices to get my son to eat it as well. Also took much longer to cook due to the thickness of the breasts. If I was to do it again, I’d butterfly them. However we won’t make again.
Great, easy recipe if you are looking for a light and subtly sweet chicken. The marinade made the chicken super moist!
Love this recipe! Was only able to marinade it for 3 hrs but it was still delicious. Took the suggestions of making a reduction of the marinade and adding extra to the chicken during baking. It was a good move. Will try this next time with pork.
Chicken was moist, but not very flavorful.
Simple and great!
I loved this recipe and so did my fiancé it had a nice little kick to it that we both loved. I remade the marinade(cooked over stovetop) while the chicken was cooking. when the chicken was done I poured it over the chicken and wrapped it in tinfoil then added 10 mins to the cooking time it really made the chicken juicy and gave it a nice brown glossy look!
I put this over chicken cubes for kabobs; the flavor was rich and perfect. It was a rave at my last gathering!
Very good and easy. Reduced the leftover marinate for a nice sauce to pour over chicken as needed. Thought the flavors blended nicely
Delicious and kids loved it
This was great!! I reserved half the sauce to reduce and pour over chicken once baked and it was fantastic!! I’ve printed this off and shared it with everyone at work. Tangy and not too sweet. Will make this again…..Maybe tonight!
Cooking only one breast I used 1/2 cup tropi50, the juice from one small orange, under 1/4 cup honey, splash of olive oil, lemon juice, salt, pepper, curry and added 1 diced garlic clove. Marinated overnight. Added in fresh diced ginger paprika, and sliced red bell pepper an hour before cooking. Skimmed out the red pepper and cooked the chicken and marinade in a covered wok on medium high for 20 minutes. Added 1/3 a cup of water, more curry, red peppers, and snow peas, and cooked 10 more minutes. Added a small can of crushed pineapple, cooked 5 more minutes. Served with white rice. It was awesome.
Easy to prepare, marinated over 24 hours. Chicken was sweet and tender. We both thought it was Delicious!
I made this on the grill, since it is summer time, and it turned out pretty good. The chicken was very moist and the flavors work well together, I just wish it had a more stronger flavor to it. Also, I thought it would be more like a honey-glaze and was slightly disappointed that it wasn’t a thick coat of glaze over the chicken. I think next time I might try what other reviews have said and make a sauce w/ the marinade (only don’t use the marinade the chicken has been in- salmonella and other health concerns-make a fresh batch and reduce it)
This dish was very easy to make. It taste great. The honey was not too overwhelming. The flavor was just right. By the way, the wife and kids really enjoyed it.
Okay, but not something I’d repeat.
I followed the recipe exactly except for that I used 8 chicken tenders and added 3 cloves of garlic to the marinade. Before baking, I poured the leftover marinade onto the chicken. It came out soft, tender and my husband loved it. I will definitely cook this again.
Have tried this several times over the years, but never rated because we usually grilled it. I’ve decided that grilling is the best way over baking. You should do as recipe says & marinate overnight. We tried once just a few hours & not as good.
Delicious. I doubled the exact ingredients listed for the marinade and added only one thing “1 clove fresh garlic (minced.)” Refrigerated overnight. Baked in the oven 25 minutes with half the marinade, flipping once. Used remaining marinade to make gravy/glaze. Dissolved 3 tbs flour into 1/4 cup of water and added to marinade (already brought to a boil) Transferred chicken cutlets to stovetop gravy/glaze and based with sauce and simmered a bit! Wala!! Yum.
Fantastic!! I loved this recipe. It was simple and delicious. I should have saved some of the marinade like someone else had suggested…what little was in the baking dish was a great touch over the finished plate. I didnt have any curry powder but it still tasted fantastic!!