Orange Chicken

Easy - for beginners Serves: 4


A delicious alternative to take-out!


  • 3/4 cup orange juice
  • 1/3 cup orange marmalade
  • 2 tablespoons soy sauce
  • 2 tablespoons cornstarch
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup all-purpose flour
  • 1 pound chicken breast, cut into 1-inch cubes
  • 2 tablespoons vegetable oil, divided
  • 4 green onions, cut into 1-inch pieces
  • 1/2 cup coarsely chopped green peppers
  • 1 seedless orange, peeled sliced and cut in half, or about 1/2 cup canned mandarin oranges, drained (optional)
  • 2 cups cooked white rice


In a small bowl, stir together first six ingredients; set aside.

Place flour on a sheet of waxed paper; coat chicken, then shake off excess.

In a 10-in. skillet, heat 1 tablespoon oil over medium-high heat. Cook chicken in three batches until tender and lightly browned on all sides. Remove chicken and keep warm. Add remaining oil to skillet; cook and stir green onions and green pepper for 1 minute. Stir in orange juice mixture. Bring to a boil; reduce heat and simmer for 3 minutes. Add chicken and orange slices (if using); heat through. Serve over rice.

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