Spiced Chicken with Oranges

Name: Spiced Chicken with Oranges
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Asian
Ingredients: 4 skinless boneless chicken breast halves; Salt and black pepper to taste; 2 teaspoons Chinese five-spice powder; 2 teaspoons toasted sesame seeds; 2 tablespoons butter; 1 medium red onion, thinly sliced; 1/2 cup fresh orange juice; 3 tablespoons soy sauce; 2 teaspoons hot pepper oil; 2 seedless oranges, peeled and sliced crosswise into 1/2-inch rounds

Recipe GLPR64d3f24ba490f9

Asian

Main Course

30 min

199 cal

Servings: 4

Stovetop

SNAP eligible

Tender chicken breasts seasoned with Chinese five-spice powder and sesame seeds, seared until golden and served over a bright sauce of caramelized red onions, fresh orange juice, and soy sauce with a hint of heat. Fresh orange slices add citrus brightness and texture to this balanced, aromatic main course.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

4 skinless boneless chicken breast halves

Salt and black pepper to taste

2 teaspoons Chinese five-spice powder

2 teaspoons toasted sesame seeds

2 tablespoons butter

1 medium red onion, thinly sliced

1/2 cup fresh orange juice

3 tablespoons soy sauce

2 teaspoons hot pepper oil

2 seedless oranges, peeled and sliced crosswise into 1/2-inch rounds

Directions

Season the chicken breasts on both sides with salt, pepper, five-spice powder, and sesame seeds, distributing the seasonings evenly. Heat the butter in a large heavy skillet over medium heat until it foams. Once hot, add the chicken breasts and sear for approximately 5 minutes on the first side until golden brown. Flip and cook the other side for another 5 minutes until golden and the internal temperature reaches 165°F. Transfer the cooked chicken to a clean plate using tongs.
Add the sliced red onion to the remaining drippings in the skillet and sauté over medium heat for about 3 minutes, stirring frequently, until the onion is tender and begins to soften. Pour in the orange juice, soy sauce, and hot pepper oil, stirring well to combine.
Reduce the heat to medium-low and simmer the sauce for 2 minutes, stirring occasionally, to allow the flavors to meld. Gently add the orange slices and stir for about 1 minute until they are warmed through without breaking apart. If needed, return the chicken breasts to the skillet to reheat in the sauce.
Divide the onion-orange mixture and sauce evenly among 4 serving plates. Top each portion with a chicken breast and serve immediately while hot.

Comments

Grocery List Plus Editorial Staff4

This is a strong weeknight play for Charlotte: chicken and butter are reliable at every major chain, five-spice powder and sesame seeds live at Harris Teeter, Food Lion, and Kroger, and oranges are cheap through winter. The stated 30 minutes is honest if your chicken pieces are thin and your orange is already halved—otherwise add ten minutes for prepping citrus and pounding meat. Budget $12–14 for four servings, driven by the chicken itself; the spices and sesame seeds are pantry staples that spread across many meals. The real caveat is pepper oil: most Charlotte grocers stock it, but if you hit a Food Lion without an Asian section, you're looking at a second stop at Harris Teeter or Walmart's international aisle. Reheats well, holds overnight in the fridge, and feeds a family without fussiness.