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Salsa Orange Chicken Skillet Recipe

Salsa Orange Chicken Skillet Recipe

“This is an easy, festive meal to serve for any occasion. Its taste and appearance are sure to impress.” Especially since this dish only has 6 g of fat per serving! Nancy Daugherty - Cortland, Ohio
TOTAL TIME: Prep/Total Time: 25 min. YIELD:4 servings


  • 2 cups uncooked instant brown rice
  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 2 teaspoons canola oil
  • 1 cup chunky salsa
  • 1/4 cup orange marmalade
  • 2 tablespoons lime juice
  • 1 tablespoon brown sugar
  • 1/4 teaspoon ground allspice
  • 2 tablespoons minced fresh cilantro


  • 1. Cook rice according to package directions. Meanwhile, in a large nonstick skillet coated with cooking spray, cook chicken in oil over medium heat for 5 minutes or until no longer pink.
  • 2. Stir in the salsa, marmalade, lime juice, brown sugar and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes. Sprinkle with cilantro. Serve with rice. Yield: 4 servings.

Nutritional Facts

1-1/2 cups: 397 calories, 6g fat (1g saturated fat), 63mg cholesterol, 357mg sodium, 53g carbohydrate (19g sugars, 4g fiber), 27g protein.

Reviews for Salsa Orange Chicken Skillet

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mdebolt User ID: 2334203 253626
Reviewed Sep. 3, 2016

"It was a quick and tasty way to fix a low calorie meal. I doubled the recipe because we like leftovers. My husband has high blood pressure so I used a lower sodium salsa. It's a keeper for us."

libgirl02134 User ID: 8549495 242046
Reviewed Jan. 18, 2016

"I made this tonight and it was delicious. It had the sweet from the marmalade and a bit of spice from the salsa (I used medium). It tasted like orange chicken with out the deep fried meat. This is in my recipe rotation!!"

Rosemary Swope User ID: 1654672 225559
Reviewed Apr. 28, 2015

"easy to make, and really good flavor. Thank you for sharing this recipe."

meaganteal User ID: 814898 171222
Reviewed Nov. 19, 2014

"made this as is, and it was good. It was sweet, and you do need to cook longer than 2 minutes if you want a thicker sauce."

dubay25 User ID: 5726959 98975
Reviewed Dec. 10, 2013

"Super easy and everyone likes it. I make it as is except for doubling it for a family of four. Great with pot stickers."

proesner User ID: 102431 109494
Reviewed Jun. 21, 2013

"This tasted a lot like the Orange chicken from a Chinese restaurant. Didn't miss the fried meat in it. I used leftover pork tenderloin with with the chicken. That was good also. Will definitely make this again. Very easy."

MummyYummy User ID: 3108011 98972
Reviewed Sep. 1, 2011

"Great way to reinvent chicken and Rice Left-overs. Rave reviews and I had the key ingrediants right in my fridge. I used this to spice up my grilled chix left overs so I added already grilled chix to the skillet and added the Salsa recipe. Scooped it ontop of nuked left over rice pilaf and tada! Chix Salsa! Delish!"

cml3720 User ID: 1090826 170047
Reviewed Apr. 21, 2010

"I loved the unusual combination in the sauce, but felt it was a bit too sweet. Next time I will either cut the marmalade or the brown sugar a bit."

mandkhowell User ID: 3418779 171021
Reviewed Jun. 16, 2009

"I'll admit when I saw minute rice and allspice as the ingredients, I was very skeptical. I'm so glad I tried this one! The flavor was Awesome! Only downfall is I used medium salsa and the kids didn't like it - next time I'll use mild salsa."

foag User ID: 2647017 98816
Reviewed May. 25, 2009

"Amazing recipe, very flavorful!"

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