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Orange Chicken Is Our Favorite Take-Out Dish And Now We Can Make It At Home!

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!

Asian-Inspired Recipe: Crispy Low-Sugar Orange Chicken

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
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  1. Preheat oven to 375ยบ F and spray a baking sheet with non-stick spray.
  2. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well.
  3. 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.
  4. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside
  5. 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.
  6. 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