collage of three different orange chicken entrees

Orange Chicken, Three Ways—Kitchen Friendly and Easy on the Wallet

For years, I’d been searching for the perfect recipe for one of my family’s favorite dishes, Orange Chicken. And then wouldn’t you know it, within a very short period of time, I found not one, but three recipes that are quite different from one another, but all of them simply too yummy for words! All of them kitchen friendly and easy on the wallet.

 

collage of three different orange chicken entrees

The first of these recipes is for an elegant country French entree prepared in the oven. If you need to impress, this one’s for you! Just don’t blow your cover by telling your guests just how easy it is.

The second and third recipes both have an Asian bent—one prepared in a slow cooker, the other on the stove top or grill. 

Orange chicken
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5 from 2 votes

Chicken À L'Orange

Published in 1961, Julia Child's cookbook, Mastering the Art of French Cooking, inspired a love of French food in the U.S. and Duck à l'Orange became a dinner party staple. This update uses chicken and marmalade for a faster and less pricey result.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: French
Servings: 4
Calories: 607kcal
Author: Mary
Cost: $6

Ingredients

  • 8 shallots
  • 2 tbsps olive oil
  • kosher salt
  • pepper
  • 1 whole chicken
  • ½ cup orange marmalade
  • 1 tbsp white wine vinegar
  • 1 tbsp chopped fresh rosemary

Instructions

  • Heat oven to 425 degrees F.
  • In a large shallow roasting pan, toss the shallots with 1 tablespoon oil and 1/4 teaspoon each salt and pepper.
  • Cut the chicken into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts — each halved).
  • In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining tablespoon oil and 1/4 teaspoon each salt and pepper. Add the chicken; toss to coat.
  • Place the chicken mixture in the roasting pan, nestling the pieces among the shallots.
  • Bake until chicken is cooked through and browned and shallots are tender, 25 to 30 minutes. 
  • Serving suggestion: Serve with fresh steamed green beans and bread.

Nutrition

Calories: 607kcal | Carbohydrates: 35g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Cholesterol: 143mg | Sodium: 162mg | Potassium: 542mg | Fiber: 2g | Sugar: 28g | Vitamin A: 306IU | Vitamin C: 9mg | Calcium: 55mg | Iron: 2mg

Slow Cooker Mongolian Orange Chicken

This slow cooker orange chicken is sweet, tangy, and better than take-out. Get ready because this just might become your go-to meal whenever you want a super easy, stress-free, family-friendly, insanely delicious meal.

Mongolian Orange Chicken on a white serving platter
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5 from 1 vote

Slow Cooker Mongolian Orange Chicken

This slow cooker orange chicken is sweet, tangy, and better than take-out. Get ready because this just might become your go-to meal whenever you want a super easy, stress-free, family-friendly, insanely delicious meal.
Prep Time20 mins
slow cooking4 hrs
Total Time4 hrs 20 mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 387kcal
Author: Mary
Cost: $6

Equipment

  • Slow cooker

Ingredients

  • 4 boneless skinless chicken breasts cut into 1-inch cubes
  • 2 tbspns olive oil
  • 1 tspn salt
  • ½ cup all-purpose flour
  • 1 tspn balsamic vinegar
  • 3 tbspns ketchup
  • 6 ounces frozen orange juice concentrate thawed
  • 4 tbspns dark brown sugar

Instructions

  • Place flour and salt in a bowl and mix to combine. Drop chicken pieces into the flour mixture. Toss and stir until all pieces are well coated. 
  • Heat a sauté pan over medium-high heat. Pour olive oil into the pan, brown chicken, turning often.
  • In another bowl combine vinegar, ketchup, orange juice concentrate and brown sugar. Stir to mix. 
  • Place chicken in the slow cooker, and pour the orange mixture over the top.
  • Apply lid and cook on Low for 6-8 hours or on High for 4 hours.
  • Serve over white rice.

Nutrition

Calories: 387kcal | Carbohydrates: 46g | Protein: 27g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 334mg | Potassium: 776mg | Fiber: 1g | Sugar: 33g | Vitamin A: 252IU | Vitamin C: 60mg | Calcium: 32mg | Iron: 1mg

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Honey Orange Teriyaki Chicken

The sweet and savory orange honey teriyaki sauce on this chicken is absolutely to die for yummy and makes for the BEST and tastiest chicken.
honey orange teriyaki chicken on the grill
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5 from 1 vote

Honey Orange Teriyaki Chicken

Teriyaki sauce, honey and orange juice create the yummy saucefor this Asian-style marinade. So easy and tasty, so make it already!
Prep Time10 mins
Cook Time12 mins
marinating time2 hrs
Total Time2 hrs 22 mins
Course: Main Course
Cuisine: Asian
Servings: 4
Calories: 498kcal
Author: Mary
Cost: $6

Ingredients

  • 1 cup teriyaki sauce
  • 1 cup fresh orange juice not concentrate
  • zest of one orange
  • 6 tbsps honey
  • pounds chicken pieces NOTE 3
  • 2 tbsps olive oil

Instructions

  • In a large bowl, mix the teriyaki sauce, orange juice, zest and honey. Reserve one cup and set it aside.
  • Add the chicken pieces to the bowl with the remainder of the teriyaki mixture. Allow to marinate for at least two hours, or overnight.
  • Remove chicken. Grill chicken on a grill brushed with olive oil, or in a large sauté pan in which you have heated the oil. 
  • Brush chicken occasionally with marinade while cooking. Watch carefully and turn often to make sure chicken doesn't burn. Once internal temperture reaches 160F., remove and serve.
  • Heat the reserved sauce to boiling, then serve along side the chicken. Excellent served with white or fried rice.

Nutrition

Calories: 498kcal | Carbohydrates: 44g | Protein: 26g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 87mg | Sodium: 2843mg | Potassium: 521mg | Fiber: 1g | Sugar: 41g | Vitamin A: 286IU | Vitamin C: 33mg | Calcium: 38mg | Iron: 3mg

Preparing this post has propelled me into a major state of hunger. My only problem is I can’t decide which one I’ll be making for dinner tonight. I’ll bet you’re hungry, too. No matter which recipe you choose, you can be sure that you’ll be eating very well, and for a fraction of the price of take-out, delivery, or eating out.

Question: Are you cooking at home? How often each week? 

Up Next:

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4 replies
  1. Tracey says:

    In the Honey Orange Teriyaki Chicken recipe, it says “NOTE 3” next to the chicken pieces ingredient. However, I don’t see any notes. What is that note supposed to say? and notes 1 and 2?

    Reply
  2. Yehudit Rose says:

    I cook all meals at home. Even before the lockdown, we ate mostly home cooked meals, and most of the time when we did eat out, it was at friends’ homes. Before the lockdown, I would eat lunch in a restaurant with friends about once or twice a month, usually at a salad bar or felafel stand.

    Reply
  3. Jackie Voss says:

    Cooking all meals at home except one Sunday bought KFC and the fixings as a treat! (Only meal not cooked sine February!) Recipes sound great and will be on menu soon. Do you have a good, inexpensive and easy recipe for Sesame Chicken? Love your column, never miss it. You are a necessity!

    Reply

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