Budget Bites: Orange Chicken Three Ways, All Kitchen-Friendly and Easy on the Wallet

Saving money on budget bites orange chicken does not have to be complicated. We rounded up the essentials so you can spend less and skip the guesswork.

Key Takeaways

• Jump to Recipe Print RecipeFor years, I’d been searching for the perfect recipe for one of my family’s favorite dishes, Orange Chicken.
• And then wouldn’t you know it, within a very short period of time, I found not one but three recipes that are quite different from one anoth...
• Even better, easy on the wallet.

Jump to Recipe Print Recipe

For years, I’d been searching for the perfect recipe for one of my family’s favorite dishes, Orange Chicken. And then wouldn’t you know it, within a very short period of time, I found not one but three recipes that are quite different from one another, but all of them kitchen-friendly almost too yummy for words! Even better, simple on the wallet.

 

The first of these recipes is for an elegant country French entrée, prepared in the oven. If you need to impress, this one’s for you! Don’t blow your cover by telling your guests just how simple it is. The second and third recipes have an Asian bent, prepared on the stovetop or grill. 

Chicken À L’Orange

Published in 1961, Julia Child’s cookbook, Mastering the Art of French Cooking, inspired a love of French food in the U.S. and Duck à l’Orange became a dinner party staple. This update uses chicken and marmalade for a faster and less pricey result.

Print Recipe Pin Recipe 3.75 from 4 votes

Chicken À L'Orange

A budget-friendly twist on the French classic, this Chicken à l'Orange swaps duck for chicken and uses orange marmalade for a glossy, citrusy glaze that tastes like you fussed all afternoon. You didn't. Dinner's on the table in 45 minutes. Prep Time15 minutes minsCook Time30 minutes minsTotal Time45 minutes mins Course: Main CourseCuisine: French Servings: 4 Calories: 607kcal

Ingredients

• 8 shallots
• 2 tablespoons olive oil divided
• ¼ teaspoon kosher salt plus ¼ teaspoon more for the glaze
• ¼ teaspoon black pepper plus ¼ teaspoon more for the glaze
• 1 whole chicken cut into 10 pieces (2 drumsticks, 2 thighs, 2 wings, 2 breasts each halved)
• ½ cup orange marmalade
• 1 tablespoon white wine vinegar
• 1 tablespoon fresh rosemary chopped

Instructions

• Heat oven to 425°F.
• In a large shallow roasting pan, toss the shallots with 1 tablespoon olive oil and ¼ teaspoon each salt and pepper. Spread into an even layer.
• In a large bowl, whisk together the marmalade, vinegar, rosemary, remaining 1 tablespoon olive oil, and ¼ teaspoon each salt and pepper.
• Add the chicken pieces to the bowl and toss until every piece is fully coated in the glaze.
• Nestle the chicken pieces skin side up among the shallots in the roasting pan.
• Roast for 25 to 30 minutes, until the chicken is golden brown and a meat thermometer inserted into the thickest part reads 165°F.
• Serve with fresh steamed green beans and crusty bread.

Notes

Ask your butcher. Most grocery store butchers will cut a whole chicken into pieces at no charge. It saves time and effort. Just ask. No whole chicken? Bone-in, skin-on thighs and drumsticks work beautifully and are frequently even less expensive. Cooking time remains the same. Low-sugar marmalade works fine. Expect a slightly thinner glaze, but the flavor will still be excellent. Don't skip the vinegar. It balances the sweetness of the marmalade and keeps the dish from tasting like dessert. Dried rosemary substitution: If fresh rosemary isn't available, use 1 teaspoon dried thyme instead. Dried rosemary can turn sharp at high heat. Thyme holds up better. Leftovers: Store in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best results. Exceptional over rice the next day. Don't crowd the pan. Pieces that overlap will steam instead of roast. Use the largest shallow pan you have, or divide between two pans if needed.

Nutrition

Calories: 607kcal | Carbohydrates: 35g | Protein: 37g | Fat: 36g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 17g | Trans Fat: 0.2g | Cholesterol: 143mg | Sodium: 308mg | Potassium: 548mg | Fiber: 2g | Sugar: 28g | Vitamin A: 309IU | Vitamin C: 9mg | Calcium: 57mg | Iron: 2mg

Crispy Orange Chicken

For numerous, Applebee’s® Crispy Orange Skillet has become a favorite. But it’s pricey! More than that, it disappears from the menu and for long periods.

Here’s some good news. You can make this version, a dead ringer for the Applebee’s version, at home for only a fraction of the cost. And quite possibly in less time than it takes to open an app, place an order, pay online, get in the car, drive to the restaurant, find a parking place, call the number to alert staff you have arrived, wait, accept the order, drive home while food is getting soggy and cold, go in the house, open the bag, notice they forgot to include the rice, oh well, enjoy.

Print Recipe Pin Recipe 5 from 5 votes

Better-Than-Takeout Crispy Orange Chicken

A copycat of Applebee’s® popular Crispy Orange Skillet, this homemade version brings all the crispy, sweet, and spicy goodness, without the high cost tag! Perfect for weeknight dinners when you crave something both indulgent and homemade. Prep Time15 minutes minsCook Time15 minutes minsTotal Time30 minutes mins Course: EntreeCuisine: American, Asian Servings: 6 Calories: 447kcal

Ingredients

For the Chicken:

• 2 lbs boneless skinless chicken (breast, thighs, or a mix)
• 1 large egg
• 1 tbsp oil
• 1 ½ tsp salt
• ¼ tsp pepper or to taste
• ½ cup + 1 tbsp cornstarch
• ¼ cup all-purpose flour
• Final Thoughts

  Before you check out, double-check budget bites orange chicken against current offers and any coupons you can stack. Small habits like this add up to real savings over a year.

  Originally published at everydaycheapskate.com.