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Nutrition Facts
Serving Size 1 (225g) Recipe makes 4 servings
Calories 287
Calories from Fat 78		(27%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 1.3g	6%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.4g
	Trans Fat 0.0g
Cholesterol 68mg		22%
Sodium 847mg		35%
Potassium 500mg		14%
Total Carbohydrate 22.0g		7%
	Dietary Fiber 1.4g	5%
	Sugars 15.9g
Protein 31.3g		62%
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Recipe #124299 | 40 min | 10 min prep | add private note

⁽⁹⁾ RATE IT NOW Print Recipe

By: bluemoon downunder
Jun 1, 2005

I have posted this delicious-sounding way to cook chicken – which you can have on the table in forty minutes - in response to a Forum Request for a recipe for Chinese-style Orange Chicken. I have adapted it from Lisa Pettit’s recipe in Prevention Healthy Cooking's 'Eat Up, Slim Down: Tried-and-true recipes and tips from real weight-loss winners' by Jane Kirby and David Joachim. Commenting on this recipe, Lisa says “When I’m craving Chinese-style sweet-and-sour chicken but don’t want the calories or fat, I turn to this recipe”. If you want to increase the orange flavour, substitute some of the soy sauce for orange juice: perhaps half soy sauce and half orange juice. This is a combination that I know works well in my Veal With Orange Sauce Veal With Orange Sauce.

SERVES 4 (change servings and units)

Ingredients

30 g slivered almonds
1 tablespoon peanut oil or vegetable oil
4 boneless skinless chicken breasts
60 g shallots, chopped
100 g mushrooms, sliced
100 g orange marmalade
3 tablespoons soy sauce, low sodium
1/4 teaspoon fresh ground black pepper, to taste
orange slices (optional)

Directions

1
Place the almonds in a large non-stick pan and, shaking the pan often, toast over a medium heat for 5 minutes or until fragrant. Set aside.
2
Warm the oil in the same pan over a medium-high heat, add the chicken and, turning occasionally, cook for 5 minutes or until it is cooked through. Set aside, and keep warm by covering loosely with foil.
3
Add the shallots to the pan and cook for 5 minutes or until they have softened.
4
Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
5
Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
6
Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
7
Serve over a bed of steamed rice, topped with the almonds and orange slices.

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Browse similar recipes by category

Course > Main Dish > One-Dish Meal
Main Ingredient > Meat > Poultry > Chicken
Cuisine > European > Western
Preparation > Time to Make > < 60 mins
Preparation > Simple
Occasion > Dinner Party

Featured Reviews for This Recipe

From: TiffanyRose #2

On Feb 21, 2009

Love Love Loved it!!! It was simple and delicious! I also added peppers (red and orange) and threw some fried and seasoned zuccini on top!! Yum!!!

0 people found this review helpful

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From: Starrynews

On Jan 3, 2009

Easy, lovely recipe. I omitted the oil and used non-stick cooking spray and cubed the chicken breasts. While the chicken was simmering in the sauce, I lightly steamed some broccoli, which I then tossed with the chicken and sauce. I served it all over some seasoned steamed rice. Really nice. It does have a nice light orange flavor, so I think I may try your suggestion of using a little bit of orange juice next time, as well. Thanks for sharing!

1 person found this review helpful

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From: Karen Elizabeth

On Oct 28, 2008

Indeed , very easy and we enjoyed it very much, lots of flavour for something so quickly prepared. I cubed the chicken fillets, rather than leaving them whole, since we don't eat much meat and it goes further this way. Otherwise, easily made as directed, served on steamed rice with a side -dish of Chow Gai Laan (Jade Green Broccoli) Excellent, thank you Bluemoon!

2 people found this review helpful

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From: ceruleanseven

On Jan 23, 2009

This was a really easy and VERY tasty dinner. I grilled the chicken instead of frying it, and instead of oil to sautee the veggies I used some reduced-fat butter. I also added some red and green peppers, which I definitely recommend. They really bulked up the dish and added some good flavor (if I'd had water chestnuts on hand I'd add those, too). I'm definitely making this again, tasty, healthy, awesome. Can't go wrong!

1 person found this review helpful

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