Ingredients30 m servings 206 cals
- Heat oil in a large skillet over medium high heat. Brown chicken in oil for 2 to 3 minutes, then reduce heat to low. Cover and saute for 8 to 10 minutes or until cooked through and juices run clear. Remove chicken from skillet and keep warm.
- In the same skillet, combine the broth, vinegar, honey, jelly beans, red pepper flakes, garlic and ginger root. Simmer over medium heat until liquid is reduced by half, then remove from heat and let stand 5 minutes.
- Remove jelly beans from sauce; stir in almonds and green onion. Slice reserved chicken and place on a platter. Spoon sauce over the top and garnish with jelly beans and cilantro.
Per Serving: 206 calories; 6.6 g fat; 7.1 g carbohydrates; 28.6 g protein; 68 mg cholesterol; 174 mg sodium. Full nutrition
ReviewsRead all reviews 8
This unique dish turned out really good! I did do some different things, but didn't change the recipe really. 1. I decided to double the sauce like other reviewers suggested (good call). 2. I us...
Great and simple recipe. As suggested by someone else I added aprox 1 tsp of cornstarch dissolved in water at the end of the cook time to make a thicker sauce. Other than that, followed the reci...
Great recipe. My husband will never order any kind of orange chicken, but he loved this. I cut the chicken into strips and coated with flour before cooking. Also, I didn't have any jelly beans...
This was interesting and enjoyable! I doubled the sauce and it was just enough (barely). I added a can of mandarin oranges at the end to give the dish some more freshness.
I was a little bit wary of the jelly bean idea, but this turned out wonderful. I used ten large jelly beans, but once the outside was dissolved in the sauce, I took them out, because I thought ...
This is not as orange tasting as I had hoped even though I used the jellybelly jelly beans and left them in the sauce as another reviewer suggested. I also agree with everyone else....double up...