Orange Walnut Chicken
3 tablespoons orange juice concentrate
3 tablespoons vegetable oil
1 tablespoon soy sauce
1 garlic, clove minced
4 boneless skinless chicken breast halves
1/2 cup coarsely chopped walnuts
1 tablespoon butter
4 green onions, thinly sliced
1/2 cup orange marmalade
1/2 cup orange juice
1/4 cup lemon juice
2 tablespoons honey
1-2 tablespoon orange zest
2-3 tablespoons grated fresh lemon rind
1/2 teaspoon salt
1/8 teaspoon pepper
hot cooked rice
In a large resealable plastic bag, combine orange juice concentrate, 2 T. oil, soy sauce, and garlic. Add chicken; seal bag and turn to coat. Refrigerate for 2-3 hours.
Remove chicken; reserve marinade. In a skillet, cook chicken in remaining oil until juices run clear. Meanwhile, in a saucepan saute walnuts in butter until lightly browned; remove and set aside. Set aside 1/4 of green onions for garnish. Add remaining onions to saucepan; saute until tender. Add reserved marinade and the next 8 ingredients. Bring to a rolling boil; boil for 2 minutes. Reduce heat; simmer, uncovered for 5-10 minutes or until sauce reaches desired consistency.
Serve chicken over rice; top with sauce and reserved walnuts and onions.