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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 222.5
  • Total Fat: 6.5 g
  • Cholesterol: 70.2 mg
  • Sodium: 351.9 mg
  • Total Carbs: 14.5 g
  • Dietary Fiber: 1.3 g
  • Protein: 26.2 g

View full nutritional breakdown of Orange Chicken calories by ingredient
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Orange Chicken

Submitted by: CHEF_MEG
Orange Chicken

Introduction

With this dish you get a serving of fruit in every portion. Dice the orange if you prefer smaller pieces and--if you're feeling creative--use a vegetable peeler to create curls of orange zest. With this dish you get a serving of fruit in every portion. Dice the orange if you prefer smaller pieces and--if you're feeling creative--use a vegetable peeler to create curls of orange zest.
Number of Servings: 4

Ingredients

    1 tbsp olive oil
    1/2 tsp dried thyme
    1/2 tsp salt
    1/4 tsp white or black pepper
    1 pound boneless, skinless chicken
    breasts
    2 small to medium oranges
    3 tbsp rice-wine vinegar
    2 tbsp honey

Tips

Serve it with 1/2 cup brown rice, green beans sauteed with slivered almonds and a cup of milk.

Tips:
You can dice the fruit if you prefer smaller pieces.

If you're feeling creative, use a zester to create curls of orange zest.

Do all of your prep work (such as cutting the oranges) before you break down the chicken breasts to prevent cross contamination.


Directions

1. In a glass dish, mix together the oil, thyme,
salt, and pepper for a quick marinade.
2. Place the chicken flat on a cutting board, remove
any fat, and slice each breast into quarters
so that you have 1- to 1-1/2-inch thick strips. Add
the meat to the marinade and toss to coat. Cover
and place in the fridge for at least 15 minutes.
(You can also do this in the morning.)
3. Zest the orange by using a grater to remove
just the orange part of the peel (not the white
pith). Using a sharp knife, cut away the remaining
peel and pith, then, holding the fruit over a
bowl to catch the juice, cut sections from the
orange, working in a V fashion to cut away any
membrane. Reserve the fruit and juice for the
sauce.
4. Preheat a nonstick skillet to moderate heat.
Spray with nonstick cooking spray, then add
the chicken once the pan is hot. Discard the
marinade. Cook the chicken until firm and no
longer pink, about 5 minutes.
5. While the meat is cooking, place the vinegar
and honey in a small saucepan and bring to a
boil. Lower the heat and simmer until the mixture
is reduced by half. Add the orange, juice,
and the zest to the sauce, stir, and remove from
the heat. Divide the chicken onto 4 plates and
pour the sauce over the meat.






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Member Ratings For This Recipe


  • Very Good
    65 of 66 people found this review helpful
    This was great, although I did make some tweaks. I added 2 cloves of garlic, a tablespoon of ginger, couple shakes of soy sauce and some red peppers to the marinade and a teaspoon of corn starch to the sauce. Turned out great! Stirfried some veggies in the same pan to gets some of the tasty bits!! - 3/22/10

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  • 17 of 18 people found this review helpful
    add garlic, ginger, green onions, some pepper flakes, citrus soy sauce & maybe fresh basil at the end. - 6/20/10

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  • Incredible!
    14 of 14 people found this review helpful
    I used canned mandarin oranges to save time. The dish turned out light and tasty, and got good reviews from my very picky family. My husband added hot sauce to make it a more sweet-and-sour type dish. I'll have to try it with steamed carrots and broccoli sometime, as other posters have mentioned. - 9/14/10

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  • Good
    12 of 12 people found this review helpful
    My family liked this, but wasn't thrilled. I think it's a good basic recipe to play with and tweak a bit. - 6/8/10

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  • Incredible!
    11 of 11 people found this review helpful
    This was excellent, but needed a few changes I think. After adding the orange juices, I poured the sauce over the chicken and let it simmer so that the sauce would thicken. Red pepper flakes add a nice touch too! - 9/10/11

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  • Incredible!
    7 of 8 people found this review helpful
    I made this for dinner this evening and it was FABULOUS! I substituted mandarin oranges sweetened with Splenda because oranges are out of season. This will be a regular at our house! Thanks, Chef Meg! - 10/5/10

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  • Very Good
    7 of 7 people found this review helpful
    Another Chef Meg success. It is not like your fried orange chicken from the restaurant (which I am not a fan of all the batter) but it has a better orange flavor. This chicken dish tastes fresh and is easy to make - it has been added to my recipe rotation. Thanks for another great recipe! - 6/29/10

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  • Good
    7 of 7 people found this review helpful
    Good but next time I'll add some garlic and maybe ginger. - 6/9/10

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  • Very Good
    5 of 6 people found this review helpful
    very good- used mandarin oranges and added garlic and basalmic vinager rather than the other vinager.
    - 10/28/10

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  • 5 of 7 people found this review helpful
    Too Good! - 6/8/10

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  • Very Good
    4 of 5 people found this review helpful
    The whole family enjoyed this dish. I served it with brown rice and broccoli - 8/16/10

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  • Good
    4 of 4 people found this review helpful
    It was pretty good. I might try it again and cut up the oranges a little smaller and add some of the suggested additions above to give it some more flavor. - 8/10/10

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  • Very Good
    4 of 4 people found this review helpful
    Very tasty. I see some folks used, or suggested garlic. The rice vinegar I used already had garlic in it, so maybe that helped. One of my friends commented she loved how it wasn't overwhelmingly fruity, but lightly sweet instead -- just right. The Thyme probably provided a good flavor balance. - 7/27/10

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  • 4 of 4 people found this review helpful
    Served over Broccoli and thin Sliced carrots Steamed YUM! - 6/20/10

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  • 3 of 8 people found this review helpful
    This sounds great & fresh. Not like the heavy, fried stuff served in Chinese Restaurants. - 6/8/10

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  • Incredible!
    2 of 2 people found this review helpful
    Love this! My husband and I have played around with this recipe trying different options and we actually love using limes and pineapple. We zest 2 limes and add the juice from 1 lime and about 1/4 cup of juice from a fresh pineapple. I often serve over couscous and add fresh pineapple slices too - 1/4/14

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  • Incredible!
    2 of 2 people found this review helpful
    Very fresh and tasty. I served this orange chicken over a SP recipe of fried rice. Better than our local Chinese restaurant and much better for you, too. - 8/26/12

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  • Incredible!
    2 of 2 people found this review helpful
    I was a little leery of the vinegar at first, but soon found out that this was GREAT! My kids were totally impressed!! They want to know when I'm cooking it again! - 7/15/10

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  • Incredible!
    2 of 2 people found this review helpful
    lThis was vey delicous - 6/20/10

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  • 2 of 4 people found this review helpful
    I love orange chicken - have printed out the recipe and will try it this week. Awesome! Thanks! - 6/20/10

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  • 2 of 2 people found this review helpful
    This was dinner tonight and very good.... - 6/8/10

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  • Very Good
    1 of 1 people found this review helpful
    Made this tonight for dinner. Not quite sure how to remove the fruit working in a V fashion. Some of the membrane was in the recipe. - 11/6/12

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  • Incredible!
    1 of 1 people found this review helpful
    I had my doubts due to the amount of sage in this recipe, but I was pleasantly surprised. This dish will find it's way on my families table again and again. Even my picky husband devoured his bowl! - 11/5/12

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  • Incredible!
    1 of 1 people found this review helpful
    Great recipe; my husband made this for dinner, and it was fantastic! He added garlic and ginger as some of the other comments suggested. - 11/3/12

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  • O.K.
    1 of 1 people found this review helpful
    The chicken itself tastes great, but the topping...not so great. - 9/30/10

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