Curry-Orange Chicken

Add easy orange flavor to chicken breast tenders by cooking the chicken in a mixture of bell peppers, garlic, orange marmalade and curry powder.

Yield: 4 servings
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 323
  • Calories from fat: 9%
  • Fat: 3.1g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 24.6g
  • Carbohydrate: 47.1g
  • Fiber: 1.7g
  • Cholesterol: 49mg
  • Iron: 0.0mg
  • Sodium: 81mg
  • Calcium: 0.0mg


  • 2 cups uncooked instant rice
  • 3/4 pound chicken breast tenders
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 1 teaspoon vegetable oil
  • 2 medium-size green bell peppers, cut into strips
  • 1 tablespoon minced garlic
  • 1/2 cup low-sodium chicken broth
  • 1/3 cup low-sugar orange marmalade
  • 1 teaspoon curry powder


  1. 1. Cook rice according to package directions, omitting salt and fat.
  2. 2. While rice cooks, combine chicken and flour in a zip-top plastic bag. Seal bag, and shake gently to coat chicken.
  3. 3. Coat a nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add pepper strips and garlic; cook, stirring constantly, 1 minute. Add chicken, and cook, stirring constantly, 6 minutes or until chicken is lightly browned. Add broth, marmalade, and curry powder; cook 5 minutes or until chicken is done, stirring often. Serve over rice.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Curry-Orange Chicken Recipe at a Glance
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy