Healthy Orange Chicken with Seared Lemons

Sauteed chicken in a sweet and savory orange sauce made with marmalade, soy sauce, sesame, garlic, onion, and ginger. Seared lemons add a sublime caramelized tartness add the end. WAY better than take-out, and you'll never miss the grease.

About the orange marmalade: I chose orange marmalade because, well, I was going for "orange chicken". But if you consider the variety of fruit preserves on the market, the possibilities are endless.

About the rice: I served the chicken and sauce over fluffy rice - and I always season my rice. I start by cooking the rice according to the package directions (by adding 1 tablespoon butter), but I also add about 1/4 teaspoon each onion powder and garlic powder, salt, and ground black pepper. Feel free to use plain rice or the convenient 90 second rice pouches sold in the "rice aisle".

Healthy Orange Chicken with Seared Lemon

1 cup chicken broth
1/2 cup orange marmalade
3 tablespoons soy sauce
1 teaspoon rice vinegar, regular or seasoned
1/2 teaspoon sesame oil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1 tablespoon peanut oil
1 pound boneless skinless chicken breasts, cut into bite-size pieces
Salt and ground black pepper
2 lemons, halved crosswise
2 cups cooked rice for serving (1 cup uncooked)
Fresh cilantro leaves for serving

In a medium bowl, whisk together the broth, marmalade, soy sauce, vinegar, sesame oil, onion powder, garlic powder, and ginger. Set aside.
Heat the oil in large skillet over medium-high heat. Add the chicken and cook until browned on all sides, stirring frequently. Season the chicken with salt and pepper. Push the chicken aside to make room for the lemons. Place the lemons, flesh-side down, in the hot skillet. Sear for 20 to 30 seconds, until golden brown. Remove the lemons from the pan and set aside.
Add the marmalade mixture to the pan and bring to a simmer. Simmer for 5 minutes, until the mixture thickens and reduces slightly. Season to taste with salt and pepper.
Serve the chicken and orange sauce over rice. Top with cilantro leaves and serve the seared lemons on the side.

Serves 4