Print Options

Back to Orange Ginger Chicken >

Include these items:

Select reviews >

Taste of Home Logo

Orange Ginger Chicken

 Orange Ginger Chicken
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. —Toni Schilz, APO, AP
6 ServingsPrep: 15 min. Cook: 20 min.


  • 1/3 cup all-purpose flour
  • 1-1/2 pounds boneless skinless chicken thighs, cubed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons canola oil
  • 1/2 cup orange juice
  • 1/2 cup orange marmalade
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 1/2 to 1 teaspoon ground ginger
  • Optional garnishes: thinly sliced green onion and sesame seeds


  • Place flour in a large resealable plastic bag. Season chicken with
  • salt and pepper. Add to bag, a few pieces at a time, and shake to
  • coat. In a large skillet, cook chicken in oil in batches over medium
  • heat until chicken is no longer pink. Remove and keep warm.
  • In the same skillet, combine the remaining ingredients. Bring to a
  • boil, stirring to loosen browned bits from pan; cook and stir until
  • thickened. Return chicken to the pan; heat through. Sprinkle with
  • green onion and sesame seeds if desired. Yield: 6 servings.
Nutritional Facts: 1/2 cup equals 326 calories, 13 g fat (3 g saturated fat), 76 mg cholesterol, 378 mg sodium,

2 of 2

Orange Ginger Chicken (continued)

Nutritional Facts: 30 g carbohydrate, trace fiber, 22 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.