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Quick Orange Glazed Chicken

I make this colorful main dish at least once a month—our grandkids love it. The original recipe called for a cut-up fryer, but I use boneless chicken breasts because they're convenient and cook more quickly.—Janice Mitchell, Aurora, Colorado
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1/2-inch strips
  • 2 tablespoons butter
  • 1 teaspoon salt, optional
  • 1/8 teaspoon pepper
  • 1/8 teaspoon ground ginger
  • 2 cups sliced carrots
  • 1 small onion, sliced into rings
  • 1 tablespoon cornstarch
  • 2/3 cup orange juice
  • 1/3 cup orange marmalade
  • 3 to 4 tablespoons brown sugar
  • 1 tablespoon lemon juice


  • In a skillet, saute chicken in butter for 4-5 minutes or until lightly browned. Sprinkle with salt if desired, pepper and ginger. Stir in carrots and onion.
  • In a small bowl, combine cornstarch and orange juice until smooth. Stir in marmalade, brown sugar and lemon juice; add to skillet. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender.
Nutrition Facts
1 each: 280 calories, 7g fat (0 saturated fat), 73mg cholesterol, 151mg sodium, 32g carbohydrate (0 sugars, 0 fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fruit, 1 vegetable.

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