Low Fat Orange Chicken

   We love Chinese food, so I was super excited when I saw this Orange Chicken recipe on Pinterest. It looked so good! Usually the words 'low fat' can deter me from making a recipe. A lot of low fat recipes taste flavorless, and I've had to force myself to eat them. This one was different. Very different. This Orange Chicken was anything but boring.... it was totally delicious!

   It's pretty easy to throw together. I had it on the table and ready to eat within 30 minutes. When I finished my plate, it had me wanting more! Kale went back for thirds I believe (which is a big indicator to me he loved it, because he never says he does) He also took it to work for lunch the next day. I'll definitely be making this again in the near future :)

Low-Fat Orange Chicken
recipe from: Beauty and Bedlam

4-6 boneless, skinless chicken breasts
3/4 cup orange marmalade or jam
1/2 cup rice wine vinegar or white wine vinegar
1/3 cup soy sauce
1/2 cup water
1 teaspoon ground ginger (fresh is best)
1-2 teaspoons red pepper flakes
2 Tablespoons oil ( I used olive oil)
5 cloves garlic minced, divided

DIRECTIONS:  Cut chicken into 1 inch cubes. Lightly dredge the chicken in flour for a quick breading. Heat a large skillet over medium-high heat. Pour oil in hot skillet and then add 3 cloves of garlic. Add the cut chicken cubes and cook chicken until no longer pink. (about 10-15 minutes)
Remove chicken from pan and place on a plate. Set aside.

Deglaze pan with a splash of the vinegar. Saute remaining garlic, and then add orange marmalade, soy sauce, water, ginger, red pepper flakes and the rest of the vinegar. Stir.

Cook sauce on medium-high heat until sauce begins to thicken slightly. (Initially sauce will seem very liquidy, but it will thicken. You can always add 1/4 cup of cornstarch to help it thicken)

Reduce the heat to low and then add chicken to sauce. Sauce will continue to thicken with the chicken in it. Continue to cook another 5 minutes or so until everything is heated through and sauce is at desired thickness. Serve with rice, veggies, etc!



Aarthi said...

This looks delicious..Totally YUMMY


Mandy said...

I always laugh when you talk about Kale's reactions with food. It's Lance to a tee! That's how I know he likes it too, by going back for more. I need to make this. Oh yum!

Sieglinde said...


Jennifurla said...

It looks delish! I would love to try this over the weekened.

yummychunklet said...

Ooh, orange chicken is always good, so it's a real plus that you made it lowfat!

melissa said...

Just made it! FANTASTIC!!!! everyone enjoyed it!!!

Georgia said...

This looks really good. Does that much ginger make this "hot?" I don't like hot things and think I may need to cut the ginger in half?

I like the way you post the complete recipe and then show the step by step pictures. Sometimes when the pictures are shown in with the steps, it's easy to miss a step.

Becki's Whole Life said...

The Mandarin chicken @ Trader Joe's is my daughter's favorite food..I will have to try this to see if she likes it as much. It sounds like a great recipe!

Holly said...

Melissa- So happy you made it so soon and loved it! I'm already looking forward to making it again :)

Georgia- Im sorry 2 teaspoons was a typo. Sorry. It was only one I used, and it wasnt hot at all. The one tsp I used was a perfect touch of ginger :)

scratch-made wife said...

That looks great! We had a sweet and sour chicken recently that called for diet orange soda. I had a little trouble getting the sauce to really be a glaze, but I'm sure you were right on with that jam. :)

I always know the husband LOVED dinner when he's willing to eat it the next day for lunch. Score!

Nicole@HeatOvenTo350 said...

Mmm, I love orange chicken and low-fat recipes are my fave for weeknights. Thanks!

Carole said...

Very nice post. If you like Chinese food, you might like my take on Sichuan chicken. http://caroleschatter.blogspot.co.nz/2012/03/my-take-on-sichuan-chicken.html

Tamara K. said...

Loved this recipe ... I'm always looking to change up our menu a bit and so glad I tried this. Definately will make again

PaulaInFL said...

I made this tonight in the same manner in which you made your Baked Sweet and Sour Chicken. Quickly browned the chicken, poured the sauce over (I just crushed the garlic right into the sauce) and then baked and stirred for an hour. Delicious!!! I love the bake and stir method. The chicken comes out tender and sooo tasty! Thank you for another wonderful recipe. =)