Best Low Sugar Orange Chicken Recipes

SLOW COOKER ORANGE CHICKEN (LOW SUGAR)

Steps:

• Toss chicken with flour in Slow Cooker.
• Stir in all remaining ingredients; cover with lid.
• Cook on low for 6-8 hours, or on High for 3-4 hours.

LOW SUGAR ORANGE CHICKEN

Steps:

• Preheat oven to 375º F and spray a baking sheet with non-stick spray. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well. Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4. Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.

LOW-SUGAR ORANGE CHICKEN RECIPE - (4.7/5)

Steps:

• Directions 1. Preheat oven to 375º F and spray a baking sheet with non-stick spray. 2. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well. 3. Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through. 4. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside 5. In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4. 6. Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.

CRISPY LOW-SUGAR ORANGE CHICKEN RECIPE

Steps:

• Combine all of the marinade ingredients and whisk in a large bowl. The mixture should thicken once you add the corn starch.
• Add chicken to the marinade and let sit in the fridge for at least 15 minutes.
• After about 12 minutes, heat olive oil in a large saute pan over medium high heat, in preparation for the chicken. Note: Before adding the chicken, be sure to save the marinade from the bowl where the chicken is soaking. Set the marinade to the side.
• Add the chicken to the saute pan and let cook for about 5-6 minutes, stirring occasionally, until the chicken begins to brown.
• Once the chicken is nearly cooked, add the remaining marinade mixture to your saute pan. Let the sauce heat and come to a boil. (You should notice that your sauce will begin to thicken.) Once the sauce boils, stir the sauce and chicken for an additional 4-5 minutes until the chicken is cooked completely.
• Remove immediately and garnish with sesame seeds, green onion and red pepper flakes, if desired.
• This wonderful dish looks beautiful, tastes delicious and luckily, this recipe is quick and simple without all of the added calories or guilt!

LOW-SUGAR ORANGE CHICKEN (SERVES 4)

Steps:

• Preheat oven to 375º F and spray a baking sheet with non-stick spray.
• Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well.
• Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through.
• In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside
• In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4.
• Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.