Quicker-Than-Take-Out Orange Chicken


  • 1/2 cup water
  • 1/3 cup light orange juice
  • 1/2 cup Splenda Granulated Sweetener [Granny’s Note: or Sugar]
  • 2 tablespoons brown sugar
  • 3 tablespoons rice vinegar
  • 2 tablespoons reduced-sodium soy sauce
  • 3 tablespoons lemon juice
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon red pepper flakes
  • 2 tablespoons cornstarch


  • 1-1/4 lbs chicken breast, boneless, skinless, chopped
  • 1 large egg, beaten
  • 1/4 cup all-purpose flour
  • 2 tablespoons canola oil
  • 1 small red bell pepper, chopped
  • 1 small onion, chopped


  1. To make the sauce, in a medium saucepan, whisk together the first nine ingredients (water through pepper flakes). Place the pan over medium-high heat and bring to a low simmer.
  2. In a small bowl, mix together 2 tablespoons of water and the cornstarch to create a slurry, and whisk into sauce.
  3. Bring the sauce to a low boil and cook for 1 minute or until the sauce thickens and clears. Reduce the heat to low and allow to simmer.
  4. Roll the chicken pieces in the egg and toss with flour to coat.
  5. Heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  6. Add half of the chicken and cook 4 to 5 minutes, or until well browned on all sides and chicken is cooked through.
  7. Transfer the chicken to a bowl and cover.
  8. Heat the remaining oil, and cook the remaining chicken pieces. Add the chicken to the bowl, and set aside.
  9. Add the red pepper and onion to pan, and cook for 4 to 5 minutes or until slightly softened.
  10. Add the chicken to the pan and then the orange sauce. Stir to coat and serve.

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