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Orange Ginger Chicken Recipe
Orange Ginger Chicken Recipe photo by Taste of Home

Orange Ginger Chicken Recipe

Publisher Photo
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
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Cook: 20 min.
MAKES: 6 servings

Ingredients

  • 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

Nutritional Facts

1/2 cup equals 326 calories, 13 g fat (3 g saturated fat), 76 mg cholesterol, 378 mg sodium, 30 g carbohydrate, trace fiber, 22 g protein.

Directions

  1. 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.
  2. 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.
Originally published as Orange Ginger Chicken in Taste of Home December/January 2012, p83

Nutritional Facts

1/2 cup equals 326 calories, 13 g fat (3 g saturated fat), 76 mg cholesterol, 378 mg sodium, 30 g carbohydrate, trace fiber, 22 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

Reviews for Orange Ginger Chicken

AVERAGE RATING
   (23)
RATING DISTRIBUTION
5 Star
 (21)
4 Star
 (1)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Sep. 20, 2012

We really like this. I double the sauce especially if I add veggies to it. Super easy. I think it could translate well with pineapple too.

MY REVIEW
Reviewed Jun. 12, 2012

I wish I could post a video of the theatrics my son put on to "proclaim his love" for this chicken. I guess I'll have to make it again! The sauce wouldn't thicken up for me, so I added a little cornstarch mixed with water and that did the trick.

MY REVIEW
Reviewed Apr. 18, 2012

This recipe is excellent. I doubled the sauce and added a clove of pressed garlic plus a little cornstarch to thicken.

MY REVIEW
Reviewed Feb. 4, 2012

My family and I loved this recipe! I used too used chicken breast instead of thighs. Much better than take out!!!

MY REVIEW
A.J
Reviewed Feb. 3, 2012

This is a fabulous dish and really easy to make! When we're craving chinease food...I make this as a healthier alternative!

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