Chinese-Style Orange-Almond Chicken

Chinese-Style Orange-Almond Chicken created by Karen Elizabeth

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 recipe #117835.

Ready In:
40mins
Serves:
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ingredients

directions

  • 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.
  • 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.
  • Add the shallots to the pan and cook for 5 minutes or until they have softened.
  • Add the mushrooms to the pan and cook for 5 minutes or until they have softened.
  • Stir in the marmalade, soy sauce and freshly ground black pepper, and return the chicken to the pan.
  • Reduce the heat to low, cover and simmer for 10 minutes or until the juices run clear.
  • Serve over a bed of steamed rice, topped with the almonds and orange slices.
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"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 recipe #117835."

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  1. Jennifer Allen
    I just made this for my family. They loved it. I did use the half soy sauce, half orange juice idea and it was great. I hope this recipe is also in the Gluten Free section. Because it is and there aren't enough recipes there. You would just need to make sure the soy sauce was gluten free. Next time we will try it with additional veggies. Thank You for the Great recipe
  2. TiffanyRose 2
    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!!!
  3. ceruleanseven
    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!
  4. Starrynews
    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!
  5. Karen Elizabeth
    Chinese-Style Orange-Almond Chicken Created by Karen Elizabeth
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