Low-Sugar Orange Chicken

(Serves 4) 



  1. Preheat oven to 375 F and spray a baking sheet with non-stick spray.
  2. Place chicken in a small bowl and add salt, pepper and beaten egg. Toss well.
  3. Shake off excess egg and, one-by-one, dredge chicken pieces in bowl of flour. Evenly spread out on baking sheet. Bake for 10-12 minutes, or until chicken is cooked through.
  4. In a separate small bowl, combine cornstarch with chicken broth until completely dissolved. Set aside
  5. In a saucepan, heat vegetable oil over medium heat and cook ginger and garlic until fragrant. 1-2 minutes. Add orange juice, zest, honey, red pepper flakes, soy sauce and marmalade. Bring to a boil and stir for 2 minutes, then lower heat and simmer until sauce thickens and reduces by 1/4.
  6. Pour in cornstarch mixture and bring back to a boil, stirring for 2-4 minutes. Take off heat, but keep warm. Toss in chicken and coat thoroughly with sauce. Serve hot.