Ingredients
4 boneless, skinless chicken breasts (approx. 1.5 lbs/680g)
1 cup all-purpose flour
2 tbsp cornstarch
1 tsp salt
1 tsp garlic powder
1/2 tsp pepper
2 tbsp vegetable oil
1 cup orange juice (fresh or bottled)
1/2 cup orange marmalade (or apricot jam for non-processed alternative)
2 tbsp soy sauce (low sodium if preferred)
1 tbsp rice vinegar
1 tbsp orange zest
1/4 cup chopped green onions (garnish)
1/4 cup sesame seeds (optional, garnish)
3 cups cooked white rice (basmati or jasmine) or brown rice
Instructions
Cut chicken into 1-inch cubes. Toss with flour, cornstarch, salt, garlic powder, and pepper.
Heat oil in a large skillet over medium-high. Add chicken in a single layer, cook 4-5 minutes per side until golden and crispy. Remove and set aside.
In the same skillet, whisk orange juice, marmalade, soy sauce, rice vinegar, and orange zest. Bring to a simmer.
Stir until sauce thickens slightly (1-2 minutes). Return chicken to skillet and coat evenly with glaze.
Serve over rice with green onions and sesame seeds.
Notes
Adjust sweetness using honey/maple syrup
Add steamed broccoli/bok choy for extra veg
Make ahead: Store cooled chicken in sauce up to 3 days
Thicken sauce further by mixing 1/2 tsp cornstarch with 2 tbsp water and stirring into simmering glaze
Use any cut of cooked chicken (rotisserie works well) if short on time
- Prep Time: 15
- Cook Time: 25
- Category: Quick Chicken
- Method: Stovetop Cooking
- Cuisine: American-Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 23g
- Sodium: 2500mg
- Fat: 14g
- Saturated Fat: 3g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 65mg