Orange Chicken is a dish that people just can’t seem to get enough of, ourselves included! Unfortunately, most orange chicken recipes use a lot of sugar and then deep-fry the chicken, so it’s not always the healthiest choice. (Although it may be the tastiest.) While our recipe still involves a lot of the original ingredients, we try to cut corners where we can to make this yummy dish a little healthier without skimping on tastewe know you’ll love it once you try it!
Low-Sugar Orange Chicken
30min to prepare (Serves 4)
- 1 pound boneless, skinless chicken breasts, 2-inch pieces
- 1 cup orange juice
- 2 teaspoons orange zest
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon fresh ginger, grated
- 2 cloves garlic, minced
- 2 tablespoon all-natural honey
- 1 1/2 tablespoon low-sugar orange marmalade
- 1-3 teaspoons red pepper flakes
- 1/4 cup low-sodium chicken broth
- 1 egg, beaten
- 1/4 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- salt and pepper, to taste
- Preheat oven to 375º F and spray a baking sheet with non-stick spray.
- Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well.
- Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through.
- In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside
- In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4.
- Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.
Recipe adapted from Riches to Rags