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Chicken With Orange Sweet and Sour Sauce

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“This came from Bandwagon. I have not tried this, just posting for safe keeping.”
READY IN:
23mins
SERVES:
4-5
UNITS:
US

Ingredients Nutrition

  • CHICKEN and MARINADE
  • 1 14 lbs boneless skinless chicken thighs, trimmed of excess fat (4-5 medium thighs)
  • 1 tablespoon Splenda brown sugar blend
  • 14 cup orange juice
  • 14 cup soy sauce
  • 1 teaspoon hot sauce
  • 12 teaspoon black pepper
  • 12 teaspoon garlic powder
  • SAUCE
  • 12 cup orange marmalade (reduced sugar or no sugar added are OK)
  • 2 tablespoons rice vinegar
  • 2 tablespoons reserved marinade
  • 1 teaspoon cornstarch
  • 1 teaspoon cold water

Directions

  1. Put chicken, juice, Splenda, soy sauce, hot sauce, pepper and garlic powder in a zip-lock bag, seal, and shake to evenly coat the chicken with the marinade. Refrigerate for 30 minutes.
  2. Remove the chicken from the marinade. Measure 2 tablespoons of marinade into a small saucepan and set aside. Grill or broil the chicken thighs for 4-5 minutes per side, until juices run clear. Transfer the chicken to a serving plate and set aside while you prepare the sauce.
  3. Mix the cornstarch and water in a small bowl until the cornstarch is dissolved. Add the orange marmalade and rice vinegar to the marinade in the small saucepan and heat over medium-high heat until mixture is boiling. Reduce heat to medium and simmer for 1 minute. Add the cornstarch mixture and continue to cook, stirring constantly, until the sauce is thickened. Remove from heat and serve the sauce drizzled over the chicken thighs.

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