Orange Chicken

Orange Chicken

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  • Each serving
  • 290 cal
  • 10g fat (1.5g sat)
  • 75mg chol
  • 1000mg sodium
  • 23g carb
  • 1g fiber
  • 27g protein


  • 2 navel oranges, divided
  • 1 1/2 cups chicken stock or water
  • 1/4 cup brown sugar
  • 2 tablespoons soy sauce
  • 2 tablespoons rice vinegar
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
  • 2 tablespoons high-heat oil
  • Cooked brown rice or quinoa, for serving
  • 3 green onions, sliced
  • 1 teaspoon sesame seeds


Remove 1 teaspoon zest from an orange using a microplane or zester. Cut orange in half and squeeze out juice into a bowl. Add zest, chicken stock or water, sugar, soy sauce and rice vinegar to the bowl. Whisk until combined and set aside.

Peel and segment other orange; set aside.

Place flour, salt and pepper in a resealable, plastic bag. Add chicken pieces, seal the bag and shake to coat. Remove chicken, shaking off excess flour.

Heat oil in a large skillet over medium heat. Place chicken in the skillet and cook until golden, about 5 minutes per side. Add orange sauce to the skillet and bring to a boil. Reduce heat to low and simmer until chicken is cooked through and sauce thickens, about 10 minutes.

Serve chicken over cooked brown rice or quinoa and top with reserved orange segments, green onions and sesame seeds.

Special notes:

Dusting the chicken with flour in a plastic, resealable bag is a great way to get kids involved in the cooking process without the mess. With supervision, older kids can help cook the chicken and sauce on the stovetop. Try “slicing” green onions with a pair of clean scissors instead of a knife!

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