Chicken Ala Orange With Rice
Chicken ala Orange with rice offers a delightful combination of tender chicken strips coated in a tangy orange glaze, complemented by sweet carrots and crisp green peppers. This dish balances sweet and savory flavors, making it perfect for family dinners or entertaining guests who enjoy vibrant, citrus-infused meals.
Ingredients
- 3 large chicken breasts ⓘ
- 2 Tbsp. margarine or butter ⓘ
- 1 tsp. salt ⓘ
- 1/8 tsp. pepper ⓘ
- 3 Tbsp. brown sugar ⓘ
- 1 Tbsp. cornstarch ⓘ
- 1/8 tsp. ginger ⓘ
- 2/3 c. orange juice ⓘ
- 1/3 c. orange marmalade ⓘ
- 3 large peeled carrots, cut into 2 1/2 x 1/4-inch strips ⓘ
- 1 large green pepper, cut into thin strips ⓘ
Instructions
- Cook chicken with salt and pepper until done, then cut into strips.
- Brown the chicken strips in a skillet with 2 tablespoons of margarine or butter.
- Remove the chicken from the skillet and set aside.
- In the same skillet, add orange juice, orange marmalade, brown sugar, cornstarch, and ginger.
- Cook over medium heat, stirring constantly until the sauce thickens.
- Add the carrots and green pepper strips to the skillet and cook until tender-crisp.
- Return the chicken to the skillet and toss to coat with the sauce and vegetables.
- Serve hot, ideally with rice.
Tips & Substitutions
For a richer flavor, consider using fresh ginger instead of ground ginger. If you want to reduce sugar, try using honey or maple syrup instead of brown sugar. You can also substitute the chicken breasts with thighs for a juicier result. If you're short on time, pre-cooked chicken can be added to the sauce to save cooking time, similar to using in recipes like Crockpot Chicken Breast.
Serving Suggestions
Serve this Chicken Ala Orange over a bed of fluffy rice to soak up the flavorful sauce. It pairs beautifully with steamed broccoli or a fresh garden salad for added crunch and color. For an easy meal prep option, consider making a batch of Hamburger-Rice Casserole alongside for varied lunches throughout the week.
Storage & Reheating
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over medium heat, adding a splash of orange juice or water to loosen the sauce. You can also microwave it in short intervals, stirring in between, to prevent overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Chicken Ala Orange With Rice contains roughly 277 calories, with 18g protein, 35g carbohydrates, and 8g fat. It is an excellent source of vitamin C (91% of the Daily Value), vitamin A (80% of the Daily Value), and protein (37% of the Daily Value), and a good source of potassium and iron. Note that it is relatively high in sodium, at 1870mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken, but it's best to thaw it first for even cooking. If using frozen, ensure to cook thoroughly, following the same method. The sauce will still be delicious, and the chicken will absorb the flavors well.
What can I substitute for orange marmalade?
If you don't have orange marmalade, you can use apricot preserves or peach jam as a substitute. Both will provide a similar sweetness and fruity flavor that complements the dish well.
Can I add more vegetables to this dish?
Absolutely! Feel free to add bell peppers, snap peas, or broccoli for extra texture and nutrition. Just adjust the cooking time to ensure all the vegetables are tender-crisp, creating a colorful and vibrant dish.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).