This non-deep-fried version of spicy orange chicken has all of the spice with much less fat. Don’t call for takeout when you can make it at home! Try some Sesame Green Beans on the side.
Spicy Orange Chicken
Makes 4 servings.
1 lb boneless, skinless chicken breasts, cut in 1-inch cubes
1/4 cup flour
3 TBL olive oil
SAUCE
1/4 cup molasses
1 TBL soy sauce
2 tsp cornstarch
1/2 cup orange juice
2 TBL Asian chili sauce
2 tsp minced garlic
1/2 tsp ground ginger
Combine all sauce ingredients in a bowl.
Coat chicken in flour and saute in olive oil, in batches so you don’t crowd the skillet. When all the chicken is cooked, remove it from the skillet and add the sauce to the skillet. Cook sauce until it thickens and bubbles. Add chicken to sauce, stirring to coat, and cook 3 to 5 minutes.
Serve with rice.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.
Cook and Count 
[…] Spicy Orange Chicken is a healthier take on a takeout favorite. Since it’s not fried, it’s also much less messy to cook. […]
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I have a question about the nutrition facts box you kindly list with the recipes. How do I know the number of servings on which the calculation is based? Do you always assume a certain number or does it vary from recipe to recipe? I really appreciate your including the nutrition information, but I’d like to know if you assume 4 servings or some other number. Thanks.
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Actually, I don’t assume 4 servings all the time. Normally I remember to note how many servings are in a recipe. For this one, it’s 4. I’ll amend the recipe now. My apologies!
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[…] 5: Spicy Orange Chicken with brown rice and Sesame Green […]
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[…] Spicy Orange Chicken […]
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