Description
This Skinny Orange Chicken recipe offers a healthier twist on the classic takeout favorite, featuring tender, bite-sized chicken breasts cooked in a flavorful, homemade orange sauce made with sweet marmalade, low sodium soy sauce, and a hint of ginger. Ready in just 30 minutes, this dish is perfect for a quick and delicious weeknight meal served over rice.
Ingredients
Scale
Chicken
- 3 – 4 boneless skinless chicken breasts, cut into 1-inch cubes
- Cooking spray
- Salt and pepper, to taste
Sauce
- 1 1/2 cups low sodium chicken broth
- 1 cup sweet orange marmalade (Smuckers)
- 1/4 cup Sweet Baby Ray’s BBQ sauce
- 3 tablespoons low sodium soy sauce
- 1/4 teaspoon ground ginger
- 1/4 teaspoon onion powder
- 1/2 teaspoon minced garlic
- 1/2 tablespoon cornstarch
Instructions
- Prepare the Sauce: In a medium saucepan, combine the chicken broth, orange marmalade, BBQ sauce, soy sauce, ground ginger, onion powder, and minced garlic. Whisk together thoroughly. Place the pan over medium heat and bring the mixture to a low boil.
- Simmer the Sauce: Reduce heat to low and allow the sauce to simmer uncovered for 15 to 20 minutes, stirring occasionally. This helps to concentrate the flavors and slightly reduce the liquid.
- Thicken the Sauce: Whisk in the cornstarch until dissolved and continue simmering the sauce until it thickens to a glaze-like consistency.
- Cook the Chicken: While the sauce simmers, spray a large skillet with cooking spray and heat over medium-high heat. Add the cubed chicken pieces to the skillet, seasoning with salt and pepper. Cook the chicken for about 12 minutes, stirring occasionally, until it is cooked through and no longer pink in the center.
- Combine Chicken and Sauce: Pour the thickened orange sauce over the cooked chicken in the skillet. Stir until all the chicken pieces are well coated with the sauce.
- Serve: Serve the orange chicken hot over steamed rice or your choice of side, and enjoy this flavorful, healthy dish.
Notes
- Use low sodium soy sauce and chicken broth to reduce the sodium content.
- Make sure the chicken is cooked fully to an internal temperature of 165°F (75°C).
- Cornstarch is key to thickening the sauce and achieving the right glaze; mix it well to avoid lumps.
- If you prefer a spicier version, add a pinch of red pepper flakes to the sauce while simmering.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American-Chinese
