Description
A healthier and quicker version of the classic takeout favorite, this Orange Chicken skips the deep frying but keeps all the sweet, tangy, and sticky goodness with a simple orange marmalade and barbecue sauce glaze.
Ingredients
- 18 oz jar of orange marmalade
- ¾ cup barbecue sauce (sweet and tangy preferred)
- 2 pounds boneless, skinless chicken breast, cut into 1½-inch pieces and patted dry
- 3 tablespoons olive oil (or high-heat oil like avocado or canola)
Instructions
- Whisk together the orange marmalade and barbecue sauce in a bowl and set aside.
- In a large skillet over medium-high heat, add 2 tablespoons of oil and let it heat up.
- Cook half of the chicken pieces in the skillet, making sure not to crowd the pan, and brown on all sides for about 7–9 minutes. Remove to a plate.
- Add the remaining tablespoon of oil and cook the remaining chicken pieces.
- Return all the chicken to the skillet and pour in the orange sauce mixture.
- Lower the heat to medium and simmer for 15 minutes, stirring often, until the sauce reduces and coats the chicken.
- Serve hot over a bed of rice.
Notes
- For a spicier version, add red pepper flakes or hot sauce to the glaze.
- Fresh garlic and ginger can deepen the flavor.
- Use low-sugar marmalade and barbecue sauce for a diet-friendly version.
- Serve with cauliflower rice or steamed broccoli for a low-carb option.
- Garnish with sesame seeds and green onions for extra flair.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 32g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 105mg
