Healthy(ish) Orange Chicken
 Orange Chicken Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 540.7
- Total Fat: 14.1 g
- Cholesterol: 70.2 mg
- Sodium: 82.5 mg
- Total Carbs: 74.0 g
- Dietary Fiber: 2.6 g
- Protein: 31.3 g
View full nutritional breakdown of Healthy(ish) Orange Chicken calories by ingredient
Introduction
No breading, not fried, but simply delicious orange flavored chicken made in one skillet in about 30 minutes. No breading, not fried, but simply delicious orange flavored chicken made in one skillet in about 30 minutes.Number of Servings: 4
Ingredients
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16 ounces Chicken Breast (cooked), no skin, roasted
.25 cup Orange Marmalade
2 oz Florida's Natural, orange juice, original premium, not from concentrate, no pulp, pasteurized
3 tbsp Natural Raw Unfiltered Honey
1 tbsp apple cider vinegar
1/2 tbsp lite soy sauce
1/2 tsp salt
1/2 tsp pepper
1 tsp Ginger, ground
2 cloves Garlic
1 medium (approx 2-3/4" long, 2- Peppers, sweet, red, fresh
1.5 cup Snow Peas, fresh
1.5 cup, chopped or diced Broccoli, fresh
3 tbsp Extra Virgin Olive Oil
3 cup White Rice, short grain, cooked
Directions
Mix: orange marmalade, orange juice, honey, apple cider vinegar, soy sauce, salt, pepper, 2 tbsp of EVOO, and ginger in a bowl. Wisk well and set aside.
Prep vegetables, chop broccoli, and peppers and rinse peapods. Add to bowl with sauce.
Cut chicken into bite size pieces, cook thoroughly in skillet with 1 tbsp EVOO & salt/pepper to taste.
Once chicken is cooked, add vegetables, sauce, and garlic. Mix thoroughly. Bring to a boil and cover reducing heat to medium for about 5 minutes or until vegetables are cooked to your liking. (I like them crunchy)
Spoon 3/4 cup of cooked rice into each bowl and divide meat and vegetables between the 4 bowls (should be about a cup each)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GIGGLES3280.
Prep vegetables, chop broccoli, and peppers and rinse peapods. Add to bowl with sauce.
Cut chicken into bite size pieces, cook thoroughly in skillet with 1 tbsp EVOO & salt/pepper to taste.
Once chicken is cooked, add vegetables, sauce, and garlic. Mix thoroughly. Bring to a boil and cover reducing heat to medium for about 5 minutes or until vegetables are cooked to your liking. (I like them crunchy)
Spoon 3/4 cup of cooked rice into each bowl and divide meat and vegetables between the 4 bowls (should be about a cup each)
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user GIGGLES3280.