Asian: Orange Walnut Chicken by Recipe Cottage

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	Orange Walnut Chicken

		Orange Walnut Chicken 3 tablespoons orange juice concentrate 3 tablespoons vegetable oil, divided 1 tablespoon soy sauce 1 clove garlic, minced 4 boneless, skinless chicken breast halves 1/2 cup coarsely chopped walnuts 1 tablespoon butter or margarine 4 green onions, thinly sliced, divided 1/2 cup orange marmalade 1/2 cup orange juice 1/4 cup lemon juice 2 tablespoons honey 2 tablespoons grated orange peel 2 tablespoons grated lemon peel 1/2 teaspoon salt 1/8 teaspoon pepper Hot cooked rice In a large resealable plastic bag, combine orange juice concentrate, 2 tablespoons oil, soy sauce and garlic. Add chicken; seal bag and turn to coat. Refrigerate 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 cup green onions for garnish. Add remaining onions to saucepan. Saute until tender. Add reserved marinade and the next eight 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 onion.