Orange Ginger Chicken
TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 6 servings.
This twist on a popular Chinese takeout dish is one of my husband's all-time favorites. We spoon it over rice. —Toni Schilz, Army Post Office
Ingredients
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1/3 cup all-purpose flour
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1-1/2 pounds boneless skinless chicken thighs, cubed
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1/4 teaspoon salt
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1/4 teaspoon pepper
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2 tablespoons canola oil
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1/2 cup orange juice
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1/2 cup orange marmalade
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2 tablespoons reduced-sodium soy sauce
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2 tablespoons honey
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1/2 to 1 teaspoon ground ginger
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Optional garnishes: thinly sliced green onion and sesame seeds
Directions
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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.
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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.
Nutrition Facts
1/2 cup: 326 calories, 13g fat (3g saturated fat), 76mg cholesterol, 378mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 22g protein.
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