Grammy's Orange Chicken
This recipe is a classic from Nate's Mary "Grammy" McCarthy, a family favorite!
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • ½ cup flour
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 3 tablespoons butter
  • 3 tablespoons brown sugar
  • 3 tablespoons vinegar
  • 1½ cups orange juice
  • 1 teaspoon nutmeg
  • 1 teaspoon dried basil
  • ½ teaspoon ground ginger (ginger is not in Grammy’s original recipe, but we like the added flavor)
  • 1 can mandarin oranges
  1. Combine flour, salt and pepper in bag. Shake chicken pieces in flour until coated. Brown in butter in a large skillet over medium heat.
  2. Combine sauce ingredients and add to skillet. Cover and simmer 15-20 minutes or until tender and cooked through. (Jane note: I actually hardly ever cover it at this point, and if I do cover it I keep the lid tipped so some of the moisture can evaporate out. The flour on the chicken also helps the sauce to thicken.) Add drained mandarin oranges and cook 5 more minutes, being careful not to smoosh up the oranges too much. (Grammy called the mandarin oranges a “sophisticated touch.”)
  3. Serve with rice.
  4. Freezes well if you want to make it ahead of time.
Recipe by This Week for Dinner at