Orange chicken done the healthy way, any great tips please?

Question

And any good side to serve it up with?

Answer 1

Served with Jasmine Rice and Steamed Asparaugs
Orange Glazed Chicken

Ingredients:
1 (3-3 1/2 pound) whole chicken
1/2 cup honey
2 tablespoons frozen orange juice concentrate, undiluted
1 tablespoon lemon juice
1/4 teaspoon ground nutmeg

Prep:
Heat oven to 375 degrees. Place chicken breast side up on a rack in a shallow roasting pan. Roast uncovered for 1 hour and 15 minutes. Combine remaining ingredients and mix well. If desired, separate the glaze and reserve some to serve with chicken after cooking.*

Brush some of the orange mixture on chicken and roast uncovered another 15 minutes. Periodically brush chicken with the orange mixture until chicken is no longer pink (180 degrees using a meat thermometer). Serve chicken with remaining orange mixture.

Makes 6 Servings
Serving Size: 4 ounces

*Serving a marinade, glaze or sauce that has been used before cooking is not recommended. Any marinade, glaze or sauce that has come in contact with raw meat prior to cooking should be discarded or heated above boiling before serving to avoid potential food poisoning. Heating can kill any potential microorganisms remaining from the uncooked meat.

Nutritional information per serving
Calories: 229
Total fat: 5 grams (20% of calories)
Saturated fat: 1 gram
Cholesterol: 63 mg
Sodium: 54 mg
Carbohydrate: 26 grams (45% of calories)
Protein: 21 grams (36% of calories)
Dietary fiber: trace

Answer 2

Orange chicken is generally breaded and deep fried then served with a sticky, but luscious, orange sauce! To make a healthier version, here are some ideas:

1. Marinate your chicken overnight in Italian Dressing
2. Use panko bread crumbs seasoned with kosher salt and fresh ground pepper.
3. Make a sauce with Sweet Chili Sauce, orange zest, ginger, soy sauce and orange juice. Simmer until reduced and sauce is fragrant. Add salt and pepper to taste. Thicken with cornstarch mixed with a little cold water. Add 1/4 tsp red pepper flakes at the end.
4. Drain chicken and roll in bread crumbs
5. Saute in canola oil unti golden brown. Pour sauce over and serve.

Accompaniements might include jasmine rice and fresh green beans

Answer 3

the way i make it is, first pull skin off chicken, then add freshly squeezed orange juice with a bit of water, then add curry powder and green grapes sliced in two. Make sure the chicken is covered 3/4 way with juice, because it reduces while it cooks. Turn chicken over half way threw cooking so it can have a balanced moisture taste. You can serve it with ( curried or saffron) rice and a curried creamy cold slaw. Hope it works out for you.

Answer 4

Orange Chicken Recipe #62889
This is a delicious recipe that needs to marinate overnight, but then comes together really quickly and deliciously.
1 cup fresh orange juice
2 tablespoons dry sherry
2 teaspoons soy sauce
1 teaspoon honey
1 clove garlic, minced
1 shallot, minced
4 boneless skinless chicken breasts
1/2 cup all-purpose flour
1 egg
2 tablespoons butter
1 tablespoon vegetable oil
1 medium orange, sliced
Combine orange juice, sherry, soy sauce, honey, garlic and shallot in a shallow glass dish.
Add chicken and turn to coat.
Refrigerate overnight, turning once.
Place flour in shallow dish.
Beat egg in another shallow dish.
Remove chicken, reserving marinade.
Dip chicken in flour, then in egg, then in flour again.
Melt butter with oil in large skillet over medium heat.
Add chicken and cook until browned and tender, 3-5 minutes per side.
Remove chicken and keep warm.
Add reserved marinade to skillet, scraping up any browned bits.
Continue cooking until sauce thickens, about 5 minutes.
Arrange chicken on platter and pour sauce over.
Garnish with orange slices.
Serve with steamed rice and asparagus.