One Pot Red and Green Chinese Chicken

By on October 26, 2018

One Pot Chicken with Oranges and Greens

Makes 6 servings

Yet again, the One Pot comes to the rescue, making quick work of a classic Chinese restaurant takeout fave: Orange Chicken, which combines the bitter and the sweet in a colorful red and green dish you can eat as is, or pour over rice. YUM.

6 boneless chicken thighs, cut into bite sized pieces
4 tablespoons butter
1 cup orange juice + grated zest of the orange
½ cup Balsamic vinegar
3 tablespoons maple syrup
Sea salt and black pepper to taste
1 head radicchio, chopped
1 large navel orange, thinly sliced (leave skin on)
¼ cup chopped walnuts
2 green onions, choppped

Heat the one pot on sauté setting. Then add butter and sauté just until it begins to color up. Sauté chicken pieces until beginning to brown. Then add orange juice and zest, vinegar, maple syrup. Stir to mix. Close and cook on chicken setting.
Meanwhile, add chopped radicchio to a serving platter, then top with oranges and walnuts. Top with cooked chicken and green onions and serve. Good over rice.

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About Linda Eckhardt

Linda West Eckhardt, is an award winning journalist, food writer, and nutritionist. Her more than 20 cookbooks have garnered prizes including the James Beard prize for the best cookbook for a text she wrote with her daughter, Katherine West DeFoyd, entitled Entertaining 101, Doubleday. Their follow-up book, Stylish One Dish Dinners, Doubleday, was also nominated for a James Beard prize. Their next book, The High Protein Cookbook, Clarkson Potter, remains a best seller after 12 years. That book was designed to accompany low carb diet plans. Her ground-breaking book, Bread in Half The Time, Broadway Books, was named the Best Cookbook in America by the prestigious IACP, The Julia Child award. Her award winning radio work with Jennifer English, for a national show on the Food and Wine radio network, was nominated for a James Beard Prize for a show called, “I Know What You Ate Last Summer.”