Orange Chicken

I could eat PF Chang’s orange peel chicken every day. Instead of spending $20 on a meal, I recreated it at home. Unlike other orange chicken, it’s not deep fried so I don’t feel as bad when eating it.


  • 1 1/2 lb Chicken Thighs, cut into 1/2 inch pieces
  • 1/4 Cornstarch
  • ¼ cup +1 tablespoon Low Sodium Soy Sauce
  • 2 tablespoons Water
  • 1 cup Orange Marmalade
  • 1/2 cup Original BBQ Sauce
  • 1 tablespoon Red Pepper Flakes
  • 1 Orange, zested
  • 1 tablespoon Garlic
  • 1 tablespoon Ginger
  • 2 tablespoons Olive Oil



1.) Marinate the chicken in 1/4 cup of soy sauce, cornstarch, and water. Let this sit for an hour in the fridge.

2.) In a large bowl combine orange marmalade, a tablespoon of soy sauce, BBQ sauce, red pepper flakes, the zest of an orange, garlic, and ginger.

3.) Heat a skillet on a medium-high setting. With tongs, carefully put the chicken into the oil to fry it. (You must make sure you remove any excess marinade for the chicken.) Let this cook for five minutes, and flip the chicken over. Then allow this to cook for an additional three minutes.

4.) Pour the sauce over the chicken in the skillet. Lower the temperature to medium and allow this to simmer and thicken for four minutes.


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