Orange Chicken Sauce




1 cup Sweet Baby Ray’s barbecue sauce
1 cup Smucker’s Sweet Orange Marmalade
2 TBSP Soy sauce

Crispy chicken:

3-4 chicken breasts
1 cup flour or 1 cup cornstarch (your choice)
2 eggs
Oil (vegetable/olive – your choice)


In a saucepan, add the BBQ sauce, marmalade and soy sauce.
Lower the heat and simmer for 20 minutes, stirring several times.
Meanwhile, cut your chicken breasts into cubes.
In a bowl, beat 2 eggs, mix the dry ingredients in a separate bowl.
Dip the chicken pieces in the egg and cover with flour/cornstarch.
Place on an additional baking sheet.
Add a thin layer of oil to a skillet and heat to medium/high.
Add chicken to the heated skillet.
Cook chicken 3-5 minutes per side until golden/cooked through.
Drain excess oil.
Add the chicken to the sauce and mix well.
Serve on white rice.
You may also add stir fry vegetables to the rice — bell pepper, broccoli, ect.


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