Orange Chicken Recipe - Mike’s Orange Chicken Supreme

I asked my husband to create an orange chicken recipe for my site. He loves cooking so he was very happy doing this. This is his recipe and it has become a family favourite.

If you have never tried to flambé something this might just be the time to try your hand at it.

Preparation Time: 10 min
Cooking time: 15 min
No. of servings: 4
Marinating time: At least 1 hour


  • 4 skinless boneless chicken breasts
  • 1 large onion thinly sliced
  • 2 cloves of garlic crushed
  • juice of ½ a lemon
  • juice of 1 orange
  • ½ cup brandy
  • 3 tablespoons thick cream
  • 2 teaspoons finely chopped fresh thyme
  • 1 teaspoon brown sugar
  • 2 tablespoons olive oil
  • salt and pepper to taste

    A few thin slices of fresh orange


  1. Mix together the lemon juice, thyme and garlic.
  2. Put the chicken into a suitable bowl and pour over the mixture. Cover and leave to marinate in the fridge for at least an hour.
  3. Heat the olive oil in a sauce pan and gently fry the onions until soft. Remove and reserve.
  4. Add the chicken and a bit more oil if needed. Gently fry the chicken until just done (about 5 minutes per side).
  5. Return the onion to the pan.
  6. Remove from the heat.
  7. Heat the bandy in a separate saucepan until warm, but do not boil.
  8. Add the brandy to the chicken, set it a light and wait for the flame to extinguish itself. Apply common sense safety rules when doing this.
  9. Return to the heat.
  10. Add the orange juice and sugar and gently simmer until the sauce has reduced by half.
  11. Add the cream, season with salt and pepper, heat through but do not boil.
  12. Transfer the chicken to a warmed serving platter and pour the sauce over.
  13. Garnish with orange slices and serve immediately.

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