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Orange Chicken


  • 4 boneless, skinless chicken breast halves (about 16 ounces)
  • 6 cups orange juice
  • 1 garlic clove
  • ½ teaspoon. ground black pepper
  • 1 tablespoon ground ginger
  • 1 teaspoon ground tarragon
  • ¼ cup all purpose white flour


  1. Mix everything, except the flour, together and marinate the chicken breasts over night in refrigerator.
  2. Place chicken in a roasting pan and bake at 375º for 30 minutes.
  3. Meanwhile, simmer marinade for 10 minutes, then whisk in flour
    and simmer until thickened.
  4. Place chicken breasts in sauce and simmer on low for 10 minutes.


Total fat may be slightly higher than the sum of individual fat totals due to rounding or lack of available information (some food items in the software do not have an indicated breakdown of mono- and polyunsaturated fats).

Menu Suggestions

Serve it with a green salad and steamed broccoli.

Courtesy of:
Chef Robert Jinks

Nutrition Facts Servings Per Recipe: 4
Amount Per Serving Calories 328
Total Fat 2.3g
Saturated Fat 0.5g
Monounsaturated Fat 0.5g
Polyunsaturated Fat 0.5g
Sodium 78.5mg
Total Carbohydrate 46.3 g
(after subtracting fiber = 45.0 g)
Dietary Fiber 1.3g
Protein 29.9g

Exchanges per Serving

3 Fruit
3 Carbohydrate Choices