About this Recipe

By: Jessica


Have I mentioned my love affair with Asian food before?  Probably about a million times already. I just can’t help it, is it the MSG that’s got me straight trippin’, dreaming about my next fried rice bowl?  WHAT IS IT?!! I seriously can’t get enough. I may have mentioned before that in the beginning of both of my pregnancies all I could eat was like Lemon Chicken and Egg-Drop Soup.  I think it was the only thing that kept me alive those first few weeks, so maybe I just feel indebted to chinese food for keeping me from perishing. Whatever it is, “I can’ttttt stopppp….I won’t stoppppppp…”  (Miley reference anyone? Say what you want about her morals, but you know that song gets stuck in your head every time you hear it!) Again, my husband doesn’t love the sticky sweetness of most American Chinese food favorites, so sadly I always get vetoed when I suggest a take-out dinner.

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Which is why I have to get creative in our household!  I came up with this little gem after I was craving some Orange Chicken from a local take-out place.  I have to admit, first I tried to come up with some sort of breading that would make it more like the fried style they serve at restaurants, but then I though A) Too much work, ain’t nobody got time for that and B) It’s probably much healthier to omit that step anyways.  So although this doesn’t have that outer crunch to it, the flavor more than makes up for it! AND IT”S SO EASY.

I suggest serving with white rice or cauli-rice, whichever sits best with you, and DEFINITELY topping with some chopped green onions, sesame seeds, maybe some chopped cashews if you want to get a little cray cray.  The second time I made this, the store was out of orange marmalade, so I subbed a peach-mango marmalade and it was seriously JUST AS GOOD. I think an apricot spread would also do well in a pinch, though I haven’t tried it so I can’t swear by it.

Ok, so I have to know…are you team Chinese food or do you hate it?? What are your favorite dishes?  Let me know in the comments!

  • 2 lbs chicken thighs, cut into bite-sized pieces
  • 1 cup orange marmalade
  • 3 tbsp. coconut aminos
  • 1 tsp sesame oil
  • 2 tsp rice wine vinegar (or coconut vinegar if you want to be strict paleo) salt and pepper to taste

  • Optional Garnishes: diced green onions, sesame seeds
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Step by Step Instructions

Step 1

Preheat oven to 350 degrees.

Step 2

Lightly grease a foil lined baking pan (I used 9x13).

Step 3
Place cut chicken thighs on baking sheet, and season with salt and pepper to taste.
Step 4
Bake in oven for approximately 25 minutes. Remove when no longer pink
Step 5

While chicken is baking, combine marmalade, coconut aminos, sesame oil, and rice wine vinegar in a small saucepan, whisking frequently over medium heat.

Step 6

Bring sauce to a low boil, and continue to whisk at a low boil for 1-2 minutes until thickened.

Step 7

Remove sauce from heat and pour over chicken in the baking pan.

Step 8

To thicken up the sauce, you can place the sauce covered chicken back into the oven and broil for 1-2 minutes to caramelize if you’d like.

Step 9

Serve over white rice or cauli-rice, and top with optional green onions and sesame seeds.

Step 10


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