Sweet Orange Chicken II Recipe - Allrecipes.com
Sweet Orange Chicken II Recipe
  • READY IN 40 mins

Sweet Orange Chicken II

Recipe by  

"Chicken is simmered until tender in a sweet orange and cranberry sauce. Pure delicious chicken, made with ingredients usually in your home."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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Directions

  1. Place chicken into a Dutch oven or large saucepan. Stir together the orange marmalade and orange juice; pour over chicken. Sprinkle in the cranberries.
  2. Bring to a boil over medium heat, and cook for 30 to 40 minutes, or until chicken is no longer pink, and the juices run clear. Check occasionally, and add more orange juice if necessary.
Kitchen-Friendly View
  • PREP 5 mins
  • COOK 35 mins
  • READY IN 40 mins
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2006

This was really tasty. I used boneless chicken breasts and browned them for a few minutes on each side in crushed garlic and butter. I simmered the sauce in a separate large pan and threw in some chopped green onions, red pepper flakes, orange zest, cornstach for thickness, and omitted the cranberries. Then I put the browned chicken in with the sauce and cooked it till it was no longer pink inside. Then I sliced the breast up and served in on a bed of rice, topped with a little extra sauce. It was really REALLY good. The leftovers tasted even better because the orange flavor soaked through the meat.

 
Most Helpful Critical Review
Jan 22, 2004

Pretty good recipe, very unusual. I like my chicken crispy, so after 45 min cooking in Dutch oven I took pieces out of sauce and placed them in a Pyrex baking dish - another 15 min at 450 - 500 F. Also added fresh cranberries at this point - added a little tangy flavor. The chicken formed wonderful crust, and all cranberries mixed together into sweet-and-sour clusters. Saved orange sauce was used to pour over the rice. If you follow these instructions, keep the sauce in a separate container - this way chicken will stay crispy.

 

52 Ratings

Feb 22, 2008

Update: 1.Use boneless chicken (bones are a hassle). 2. Marinade the chicken in some soy sauce and chopped garlic. 3. If you want the sauce thicker, add a little cornstarch. 4. Optional: Too sweet? I like sweet food but for those who want to cut the sweetness, a) reduce the OJ and add some low sodium chicken stock or b)add a splash of rice vinegar...however this changes the recipe to a sweet and sour recipe.

 
Jan 22, 2004

Super recipe! And soooo easy. My husband & I both loved it. The only thing I changed was the cranberries. I had dried Michigan cherries in my fridge so I used them(finally a use those cherries) and am glad I did because they were a tad tart. Also, I took about a cup of the juice and thickened it a little for a sauce which was also a hit with the Mister. This is a keeper. Thanks, Jaynine!

 
Mar 06, 2006

My family loved this! First I lightly browned 2-1/2 lbs. boneless, skinless thighs (trimmed of excess fat). For the sauce, I cut the orange juice down to 1 cup and simmered the chicken in the marmalade/juice/cranberries for 10 minutes. Then I stirred in 1/2 tsp. salt along with 2 Tbsp. cornstarch mixed with 2 Tbsp. orange juice, and simmered the dish for 5 minutes more. It was perfect--moist, sweet, and delicious. I served it with long grain and wild rice, salad, and bread for a very tasty meal. Thank you for a wonderful new family favorite!

 
Apr 04, 2004

I used freshly squeezed orange juice, mixed alittle cornstarch into the sauce after the chicken was cooked to thicken it up, & served it with Jasmine rice, & steamed veggies. Huge hit! A very easy & extremely tasty recipe. Thank you!

 
Apr 28, 2006

I followed the suggestions of other reviewers and sauteed boneless breasts with a little garlic. Thickened the sauce with some cornstarch/OJ, added some red pepper flakes and orange rind. It was not overly sweet this way. Served over rice. Big hit!

 
Nov 03, 2005

Enjoyed by the entire family!

 

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Nutrition

  • Calories
  • 518 kcal
  • 26%
  • Carbohydrates
  • 38.7 g
  • 12%
  • Cholesterol
  • 103 mg
  • 34%
  • Fat
  • 24.7 g
  • 38%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 35.5 g
  • 71%
  • Sodium
  • 110 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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