Instead of juicing the orange and then adding in a thickener (cornstarch is what is used most-which is not considered whole), I used the whole orange and even 1/2 of a mango. I’m sure 1 1/2 orange would work as well. The fiber from the fruits thicken the sauce up just fine.
I have also used this recipe with honey and maple syrup and they both work equally well.
Hope you enjoy this!
Orango-Glazed Chicken

Ingredients
Sauce:
- zest from 1 orange
- 1 orange, peeled
- ½ mango, peeled and diced (1/2 cup)
- 2 tsp ginger root, minced
- 1 clove garlic
- ½ tsp chili pepper
- 3 Tbsp apple cider vinegar
- 3 Tbsp honey or maple syrup
Chicken:
- 2 lb. boneless, skinless chicken breast or thighs, cut into bite size pieces.
- 2 Tbsp coconut oil
Plate with:
- 3 green onions, chopped (optional)
- 1 Tbsp sesame seeds (optional)
Instructions
- Put the sauce ingredients into a high powered blender.
- Blend until smooth.
- Chop the chicken into 1 inch cubes.
- In a large saute pan, heat the coconut oil, using medium high heat.
- Add the chopped chicken and cook until it turns a light golden brown approximately 7-8 minutes, turning over the chicken while cooking.
- Add the sauce from the blender to the cooked chicken. Coat the chicken with the sauce and let the sauce heat up a bit.
- Top the orange chicken with the optional green onions and sesame seeds when plating.
Photo by: Karly Blair
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