Easy Orange Chicken over Brown Rice


  • 34 boneless skinless chicken breasts
  • For the Sauce:
  • 3/4 cup low sodium chicken broth or chicken stock
  • 1/4 cup Sweet Baby Ray’s BBQ sauce
  • heaping 1/2 cup Sweet orange or Peach Marmalade (Smucker’s)
  • 2 Tablespoons low sodium soy sauce
  • 1/8 tsp ginger
  • 1/8 tsp onion powder
  • 1/4 tsp minced garlic
  • sesame seeds and cashews for the top
  • Add 1 cup small pieces of Broccoli and 1 small carrot sliced in thin little pieces (opt)
  • Brown or white rice prepared as instructions per box


  1. Prepare the Sauce:
  2. In a sauce pan, add all sauce ingredients and combine well with a spoon or whisk. Turn the heat to medium and let it come to a low boil. Turn the heat to low/simmer and let simmer (UNCOVERED) for 15 to 20 minutes OR until thickened as desired. Sauce will look like a thick syrup consistency when it’s simmered long enough.
  3. For the chicken:
  4. Cut up your chicken breasts into small cubes. Add about 2 tablespoons – vegetable, olive or canola oil to a frying pan and turn your stove on medium/high heat. Season with salt & pepper.
  5. Once it pops and sizzles, carefully add the chicken to the pan. Cook 3 to 4 minutes on each side or lightly golden and chicken is done on the inside. Drain chicken pieces on a paper towel.
  6. Add the Chicken to the sauce and toss until coated.
  7. Add small pieces of broccoli and small slices of carrots is desired. Let simmer just until the vegetables are crisp tender. (If adding larger pieces, steam slightly first before adding)
  8. Serve over hot rice and top with sesame seeds and cashews. Yum!


You can double the sauce recipe if you like extra sauce on your rice.
Use a very a scant 1/2 cup barbecue sauce.

1/4 cup + 1/8 cup of barbecue sauce.