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Ingredients

½ cup orange juice ¼ cup light soy sauce 2 tablespoons buckwheat honey 2 tablespoons hot sauce 2 tablespoons brown sugar 2 teaspoons chopped fresh ginger 2 teaspoons chopped fresh garlic 3 tablespoons all-purpose flour salt and ground black pepper to taste 1 pinch Italian seasoning 4 skinless, boneless chicken breast halves 1 tablespoon extra-virgin olive oil, or as needed 2 nectarines, sliced

Nutrition Info

285.4 calories carbohydrate: 32.4 g cholesterol: 60.8 mg fat: 6.2 g fiber: 1.7 g protein: 25.5 g saturatedFat: 1.2 g servingSize: - sodium: 807.6 mg sugar: 23.6 g transFat: : - unsaturatedFat: : -

Mix orange juice, soy sauce, honey, hot sauce, brown sugar, ginger, and garlic together in a small bowl to make the sauce.
Season flour lightly with salt, pepper, and Italian seasoning. Cut chicken breasts into 1/2-inch strips. Dredge chicken pieces in the seasoned flour, sprinkle more salt and pepper on top.
Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, 1 to 2 minutes per side. Pour in the orange sauce. Reduce heat and simmer, uncovered, until sauce thickens and chicken is no longer pink in the centers, 8 to 10 minutes.
Plate the chicken and top with nectarine slices.

4 chicken breast halves

This is a great summer recipe. I like to used cut peaches or nectarines over top of the chicken and rice.