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Honey Orange Chicken


  • 1 cup chicken broth
  • 1 cup orange juice
  • 1/2 cup honey
  • 1 tablespoon lemon juice
  • 1 tablespoon cider vinegar
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon grated orange zest
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 4 bone-in chicken breast halves (10 ounces each)
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 4 cups hot cooked rice
  • Chopped green onions, orange slices and parsley sprigs, optional


  • 1. In a saucepan, combine the first nine ingredients. Bring to a boil. Remove from the heat; cool. Pour 1-1/3 cups marinade into a large resealable plastic bag; add chicken. Seal bag and turn to coat; refrigerate for 4-8 hours or overnight, turning occasionally. Cover and refrigerate remaining marinade.
  • 2. Drain chicken, discarding marinade. Grill, covered, over medium heat for 12-15 minutes on each side or until juices run clear. Meanwhile, combine cornstarch and water in a small saucepan until smooth; stir in reserved marinade. Bring to a boil; cook and stir for 2 minutes or until thickened.
  • 3. Remove and discard skin from chicken. Serve chicken over rice; drizzle with sauce. Garnish with green onions, orange slices and parsley if desired.

Nutrition Facts

1 each: 504 calories, 2g fat (1g saturated fat), 66mg cholesterol, 755mg sodium, 89g carbohydrate (0 sugars, 1g fiber), 32g protein. Diabetic Exchanges: 4 lean meat, 3 starch, 1/2 fruit.


Average Rating: 4.5
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