Get two new free healthy recipes each week. Sign Up

Panda Express Orange Sauce

Last night, our kitchen magically morphed into healthy Panda Express:

You will want to put this sauce over everything. It's one of the most addictive recipes I've ever made... if you try it, you will totally understand why people are obsessed with this sauce! Recipe here:

I remember the exact day Panda Express showed up at our local shopping mall. I was in 7th grade—the age where girls ditch their parents, get glammed up in more makeup than kabuki performers, and hang out at the mall every single weekend, feeling incredibly cool and grown up.

After Panda Express moved in, you suddenly couldn’t set foot in the building without being hit by the addictive aroma of their orange sesame sauce. It called to us as we perused the displays of glitter eyeliner at Sephora. (Why did I ever think sparkly neon green eyeliner was a good look for me?) It beckoned to us while we debated the pink pleather pants from Wet Seal. (Sadly, I did end up buying a pair.) And then, as we purchased our much-too-short shorts at Abercrombie and Fitch, the orange sesame aroma practically screamed to us. (Perhaps it was simply trying to be heard over A&F’s ridiculously-loud music.)

Finally, we’d give in to temptation, devouring every sweet orange bite.

chocolate covered katie

Last night we thought it’d be fun to make a Panda-inspired dinner, complete with chopsticks and Chinese takeout containers from Michaels. At first I thought to make tofu. But… cauliflower just seemed way more fun! For the cauliflower, I used: this cauliflower recipe.

(If you’d prefer, you can make “popcorn cauliflower” by combining 1/2 cup any type of flour with 1/2 cup water, dipping cauliflower florets into this mixture, baking 20 minutes at 425F, then pouring the sauce on top and baking another few minutes.)

orange cauliflower

To recreate Panda Express’s “secret” sauce, I first looked at the ingredients in their bottled sauce and many copycat recipes online. Then I gathered some basic ingredients common in all of the recipes (vinegar, garlic, ginger…) and played around with the proportions until the sauce tasted just as good as better than the one from Panda Express. What follows is some really, really good sauce.

You’ll want to put it on everything!

vegan chinese

Healthy Panda Express Orange Sauce

  • 1/2 cup vegetable broth (120g)
  • 2 tbsp cornstarch or arrowroot (30g)
  • 3-4 tbsp orange marmalade (45-60g)
  • 2 tbsp minced garlic (30g)
  • 1/2 tsp powdered ginger
  • 2 tbsp + 2 tsp rice vinegar (45g)
  • 2 stevia packets, or 2 tbsp sugar (Liquid sweetener will work; just use a bit more cornstarch for thickening.)
  • 2 tbsp soy sauce or gf tamari (30g)
  • optional: 1 tsp sesame oil
  • optional: green onions for garnish, crushed red chilis for a spicy variation

Whisk broth and cornstarch or arrowroot until dissolved. Now turn on the heat to low-medium and add all other ingredients. Bring to a boil, stirring occasionally. Once it’s thickened, remove from heat. Makes 300g (about 1 1/4 cup). Serve over whatever you wish: rice, veggies, soba, tofu, etc. As noted above, here are the directions if you wish to make chicken-style cauliflower (it works with tofu as well): combine 1/2 cup any type of flour with 1/2 cup water, dip florets of one head cauliflower into this mixture, bake 20 minutes at 425F, then pour the sauce on top and bake another few minutes.

View Orange Sauce Nutrition Facts


Granola Bars


Chocolate Chip Chewy Granola Bars

Published on September 15, 2012

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
featured on The 
Today Show, CNN, 
Fox, The 
Huffington Post, and 
ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

Learn more about Katie

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes

Popular Right Now

Reader Interactions


Leave a comment or reviewLeave a rating
  1. [email protected] says

    I love this recipe and my daughter is a die-hard Panda Express fan! I’ll have to surprise her with this for dinner. I’m really not much on Chinese, but this looks delish! Btw….I’m so with you on the ridiculously loud music at AF.

  2. Elise Whitworth says

    Hi Katie –

    Your advice, please. I have a soy allergy, discovered it about 2-3 years ago. I REALLY miss soy sauce. Never liked tofu, though, so no big loss there. But… sushi dipped in soy sauce!!!…. OK, I’m going to stop torturing myself and get to the point.

    What, in your opinion, is the best substitute for soy sauce, flavor wise? I’ve looked around but never found any good answers. There are a lot of great recipes out there that call for soy sauce and I haven’t really had the time to experiment and try out different substitutions.

    My family has suffered on my behalf – no chinese food for years, unless momma’s gone, then the guys play (and eat)! 🙂 So it’d be nice to do this recipe (orange chicken has been all of ours’ fave at Panda Express too until we started eating healthy!!)….

    Thanks in advance. If you don’t know the answer – hey, maybe another challenge for you to tackle and blog about! 🙂

        • Robin says

          I know this is super late, and you’ve probably already come up with a soy-free sub, but for any future reference, Chloe Coscarelli has a recipe for soy-free soy sauce. You can google it. It’s pretty easy to make and has relatively few ingredients. It won’t taste exactly like soy sauce, but I’ve used it successfully in recipes calling for soy sauce.

      • Elise Whitworth says

        Bragg’s actually has soy. It’s for people who can’t handle the gluten in soy. It’s a soy protein extract.

        I did think, maybe I’m OK with the soy protein, tried it and I got sooooo SICK. It seemed like it was ultra concentrate of what it is in soy I can’t handle, or something. Boo.

      • Hilary says

        I have used Braggls Liquid Aminos and it takes just like soy sauce in my opinion. And you can find it in most health food stores and it’s not too expensive!

    • Alex @ Brain, Body, Because says

      I’ve never tried coconut aminos, but I’ve also heard of this. I think it is supposed to have less sodium, as well.

      I’m not certain, but I think that Bragg’s liquid aminos is also soy free. I’ve found that it tastes really similar to soy sauce.

      Good luck!

    • Amanda says

      Oh, I feel you on having to give up soy sauce. I had to give it up temporarily last year when I was put on a special diet, and scoured the internet for reasonable alternatives. Coconut aminos is definitely close, close enough to count (especially if you want to dip sushi in it), but it can be expensive if you use recipes that require a lot of it. I once made this recipe, and it turned out close enough for recipes that required a lot of soy sauce:

      I’m not sure I would dip sushi in it, but it lends a close enough flavor in sauces. The only issue with that particular recipe is that it’s not vegan. I never tried it with vegetable broth, so I’m not sure if it would turn out.

    • jenny says

      I found and now use this Soy-free Soy Sauce in the cookbook, Chloe’s Kitchen–it turns out great!
      1 c vegetable broth
      1 TBSP balsamic vinegar
      2 TBSP molasses
      2 tsp sea salt
      pinch ground ginger
      pinch garlic powder

      Combine all ingredients in a saucepan, whisk til combined. Bring to boil, whisking frequently..Reduce to medium heat and let boil for 5 min.

  3. Katia says

    Definitely need to try the dipped cauliflower and tofu. I love how easy your recipes are; I’ve never had one fail unless I was impatient. My favorite dish used to be the Hot Spicy Chicken Ding, but I bet I could request it with tofu or make it at home now that I’m going vegan. Vegetable lo mein my go to when I crave noodles.

  4. Adele says

    Thank you so much for posting this! I had orange chicken every day when I was in Texas a few years ago and have been missing it so much since I became a vegan (good thing we don’t have Panda Express in Norway). I tried to make a version with tofu, but it just didn’t turn out the way I wanted it to. The sauce was too watery and I forgot to coat the tofu. But now. NOW. My dreams have been answered. Again, thank you so much for posting fantastic recipes and just being your awesome self. I love the way you write. So much charm and personality.

  5. karen says

    Thanks…my family loves chinese but the youngest has egg and nut allergy so chinese resturants are out. For those that are not vegan…could you use the flour coating for the cauliflower on chicken? My kids eat pretty healthy but subbing cauliflower might be a big shock to them 🙂 I can’t seem to find a chicken coating without egg. Thank you for this site by the way…it is wonderful. I love how you have single serving and small quantity recipes.

  6. Sarah says

    Oh my goodness… I used to love going to Panda Express too. Thank you so much for a healthy copycat version. I’m making this tonight!

  7. Ann_Joyce says

    Thank you!!!! I actually have a bottle of their Orange sauce & I love it, but rarely eat it because I know it isn’t good for me. This sounds just as tasty while being much healthier!

  8. Liz says

    I love when you post savory recipes! Your chili and stroganoff are staples in our home, and this one will surely have to be made this week. I used to LOVE Panda Express before going vegetarian!

  9. Emily says

    This looks great! I use a similar recipe, combining orange juice, corn starch, and honey (I don’t really use measurements). It’s not completely vegan but I’m sure a bit of agave would act similarly!

  10. Elleana says

    sweet! panda express was my all time favorite. maybe some honey walnut shrimp makeover now? 😉

    I love your website and all of your recipes by the way, it is my goal to one day try to make every single one! haha

  11. moonsword says

    Thank you so much for sharing this…it looks superyumful and I can think of oodles of uses for it. Burgers and tofu and maybe savory pancake toppings I think. 🙂
    My favorite Chinese food as a kid was always eggrolls…their crispy-crunchy-slightly greasy exteriors bursting with steamy flavorful fillings with every bite. And dipped in sauces, sometimes sweet and sometimes way too hot but always an adventure! I’ve yet to try a vegan “egg”roll that didn’t make me smile…still love ’em!

  12. Sarah the official CCK drooler says

    General Tso’s chicken- HANDS DOWN. Whenever we get it… well, hello midnight raids!
    Not anymore thank goodness. Does anyone else feel weird when ordering it… like saying the name? No? No one?

  13. Kate says

    I can’t tell you hoe impressed I am that you experimented until you got the sauce right. I don’t have that kind of patience! This looks amazing – well done 🙂

  14. Allison says

    I LOVE LOVE LOVE sesame chicken…and broccoli in garlic sauce is pretty good too. But I to get what I call a “sushi hangover,” or sometimes a “Chinese food hangover,” where my eyes are puffy from all of that blasted salt!!
    And Katie, I must tell you that I recommend your site on a weekly basis. I am A HUGE FAN and hope you do a book tour and will come to Vermont. You have a place to stay if you do!!!

  15. Georgia says

    I have to agree with you about the Americanized Chinese restaurant dishes….when I first came back to the U.S. from Singapore I was like, General Tso’s chicken? Cheese wontons??? What is that? Like you, my favorite real Chinese dishes don’t have American names. But for “American Chinese” restaurant dishes, my favorite would be sweet and sour chicken!

  16. Christine says

    I love seeing the savory recipes every now and then Katie – thanks so much! As a girl who’s cutting back on her meat consumption it’s great to be armed with recipes like these when the Chinese cravings hit. Thanks again Katie!

  17. Cammmy says

    Looks scrumptious I’m gonna try the popcorn method with the cauiflower. I was just thinking about how to sneak more cauliflower in and volia, there was your post. Thank you Miss Katie

  18. Rachel says

    Yay! A nice segue from a question that popped into my head while I was eating dinner yesterday. I made myself a, what I termed, carb-free Korean Chapchae by omitting the noodles and using tons of julienned veggies instead. As soon as I took the first bite I immediately thought “Katie would love this! hmm…I wonder if she adores sesame oil like I do?” Then I started laughing because I obviously have never met you yet I seem to think I know what you would/would not like for dinner. haha. Obviously, I was right! (joking) As far as my favorite Chinese dish? I prefer Korean or Vietnamese (sesame oil!), but anything with tofu suits me just fine.

  19. Alex says

    I’ve never commented before, but I just wanted to say I love your site! I’ve run into a problem though… because I really want to try your never-ending bowl of oats trick for breakfast but I am just too addicted to your pumpkin/banana bread in a bowl! For the last week, I’ve been saying “This is gonna be the day.” Maybe tomorrow…

    Anyway, thanks for such a wonderful blog and sharing all your great recipes with us. Those pictures look delicious!

  20. Pauline says

    What a coincidence! I just posted a blog about a healthified Panda Express dish too! Even crazier similarity, I started writing about its first opening at my school and the lure of the aroma. I made mine with tofu and cornstarch, but you went even more healthified with baked cauliflower! Looks delicious and I couldn’t even tell it wasn’t chicken. I was surprised when you mentioned baking cauliflower.

    Your recipe reminded me, I forgot to add ginger to mine! I definitely shall have to try your version sometime. Thanks!

  21. Erica C says

    Making this, this week! Went shopping for the goods yesterday. Can’t wait to try it out. Thank you for such awesome recipes!

  22. Sharky says

    I don’t like sweet sauces (except as dipping sauce) on my Chinese food, but I absolutely love the dish called Buddhist Delight that I get at my local take-out place. The sauce is just a simple brown sauce — I guess it’s made with soy sauce, cornstarch, and veggie broth? But what I love about it is the broccoli. I am a crusader for the cruciferous vegetables — I can never get enough. My boyfriend gets Kung Pao Tofu every single time, and I always sneak a few pieces of his tofu for myself.

    When I worked at the mall when I was 20, I used to get Panda Express Hot & Sour Soup for dinner every single night. I ought to look into a vegan recipe for that.

  23. kim says

    I love your web site and especially love when you post something savory. It is a rarity to see your savory dishes so I know it is going to be great. One question – Would frozen cauliflower work? Defrosted then broiled to get it crispy? It could save a bunch of prep time. I am kinda lazy :).

  24. Katrina says

    I love your recipes! I just made this for dinner and it worked perfectly. It tastes exactly like restaurant orange chicken. I made a whole wheat ginger batter and coated cauliflower and zucchini. Then, I baked it as you sad. Crispy and perfect! 🙂 We ate it over bulgur and it was amazing! 🙂

    Thank you for another genius recipe!

  25. sarah says

    Katie, I just made this and it’s awesome! Thank you so much for creating this recipe. I used sugar-free orange marmalade, and added in a bit of orange peel zest as well. I even cut back a little on the cornstarch, and it was plenty thick! My brother who loves Chinese food thought it was yummy too!

    You’re a genius 🙂

  26. Laura says

    Looks great! Will definitely try this soon! 😀
    You lived in China? When? How long? How well do you speak Chinese? (Sorry if you answered this already somewhere)

      • Laura says

        Oh I see! I finally got around to making this today and my whole family thought it was amazing! Even my grumpy teenage brother gave his seal of approval!
        Really great! Tastes just like the real thing, and now I don’t have to run to the mall to get it! 😉

  27. Jenifer says

    Katie, I want to HUG you! This was dinner just now, and it was AWESOME!! I used garbanzo bean flour on the cauliflower, and totally forgot to add water to it, and it still turned out good and crispy. I also added a little crushed red pepper to the sauce. 😀 YUM! Oh, and hubby was pretty hungry, so I tossed in some Trader Joe’s Teriyaki Baked Tofu. Pretty sure I’ll be making this every week now, just like I make at least one of your dessert recipes a week! 😀 Thank you- you ROCK!!

  28. Rebecca says

    Delish! I am trying to think of a healthier option than regular whole-wheat flour. I could try garbanzo bean flour (I have done this to replicate a dish from Bertucci’s I like)—but I’d love an even healthier option.

    I did this and used agar-agar (did not have any cornstarch or arrowroot—plus, I feel more comfortable using agar). A suggestion for those avoiding corn and such!

  29. Jen N says

    OMG I cannot WAIT to make this. I’ve been sick all week and not cooking much but this HAS to be made in the next week! And I was reading this thinking awww but it’s probably tofu 🙁 and it WASN”T! Genius!

    My favorite chinese foods are not vegan or healthy but I love the Mongolian beef at my hometown restaurant in Jackson, MI and I love the Orange Chicken and Beijing Beef from Panda Express. But there are NO good Chinese restaurants here in Antigua, Guatemala. We tried to go to one and knew we were in trouble when the meal started out with two slices of white bread and two packets of ketchup. It was an experience…

  30. Beckers says

    I tried this this afternoon and it had a funny taste to it and I couldn’t figure out why… I tried the orange marmalade on it’s own and it was awful. Back to the store I went to buy another kind of marmalade, and round two was DELICIOUS!

    Oh you are so creative and talented 😀

  31. Gwen says

    I made this and loved the flavor,but I think you made a typo in your recipe. 2 teaspoons of corn starch is plenty. 2 tablespoons is WAY too much – I had to keep adding more broth and it diluted the flavor. I am also puzzled how you kept yours so light in color? The soy sauce turned mine dark brown ? I can deal with the color for the flavor! I used fresh ginger and it was really good and also added red pepper flakes for a little heat. The broiled cauliflower was a perfect idea ! Love love loved it! I also added some crimini mushrooms to the cauliflower to broil and they turned out great also! Any ideas on how to keep it so light in color or did you photoshop yours to a lighter color?

    • Laura says

      Are you sure you measured correctly? I used 2 tbsp cornstarch and it was fine, maybe a tiny bit thick, but I think 2 teaspoons would be much too thin. Mine was also around the color of Katie’s. Maybe it depends on the brand of your orange marmalade? I used low sodium soy sauce, but I think that’s the same color as regular.

      Anyway, Katie, this was really good. My oldest son was licking the bowl! 🙂

    • Chocolate-Covered Katie says

      Hmmm… that’s weird! I definitely used 2 tbsp and it was fine. Now I wish I could ask everyone who made it :-?.

      And color-wise, I brightened the entire photo and changed the white balance a little (I usually have to make my photos less blue). But I didn’t do anything to the color of the actual sauce. (Looking back, I think that second photo is really overexposed and ugly! So don’t judge anything by that one. It doesn’t do the recipe justice.)

      • Anonymous says

        EDIT: I do see another commenter above you said hers was very thick, so I’ve changed the recipe to be one tbsp cornstarch. Maybe my cornstarch is losing its power… I’m not sure how old it is, but I’m off to check that now, and I’ll have to make the recipe again to figure it out. Sorry for the confusion!

  32. Jenny says

    WOW, I can’t even believe how good this was, even my 4 year old daughter asked for not just seconds but thirds! I never would have thought that just water and flour would make a batter that would turn out ok in the oven but it totally did. I tried both whole wheat flour and white flour and I really couldn’t tell a difference in the taste but I liked how the whole wheat ones looked better because they were darker and made it look even more like chicken and less like cauliflower. I really can’t get over how they looked fried!

    I’m curious how you coated your cauliflower, for my first batch I hand dipped each peice and it took a while and the ones I did first ended up sitting in a small pool of batter. For the second batch I just dumped them all in the bowl and stired it around until they were all coated and then picked them out and put them on the cookie sheet, that seemed to work out better. What method did you use?

  33. Lili says

    Katie, I would like to ask you to marry me. I made this tonight and it was beyond delicious. I will admit, I was skeptical that cauliflower could take the place of my delicious chickeny love, but you made it happen. So amazingly yummy. Thank you!

  34. Gabrielle says

    I made this today for lunch and it was very good! My only caution would be for others to make sure they cut their cauliflower pieces small enough. I like cauliflower so I left mine in pretty large florets and they were a little soggy, while smaller pieces that broke off were a much better texture/crispiness.

    I’ve been a vegetarian for the last 3 years, and fried chicken with orange/sweet sauce is one of the few things I still really miss. Thanks for posting this Katie!

  35. Fiona says

    I unfortunately found this sauce much too sweet! I think next time I would leave out the sugar completely. Otherwise it was good and I liked how easy it was. I added an extra T cornstarch because mine wasn’t thickening properly.

  36. Fitz says

    I made this for dinner and it was amazing! I know want to try other marmalades and see how it does. I have a lime marmalade in my fridge that is crying to be tried and I know where to buy a ginger one. Oh, the possibilities!

  37. Rebekah says

    I love Chinese Food, and Panda Express. P.F. Changs is pretty yummy too. Last night I made Asian-Style Fried Rice from better homes and gardens. It had the same “can’t eat enough” quality as take out. So good! And even healthier because I sauted in water instead of oil.

  38. Beckers says

    I can’t stop making this. It is just so delicious!

    Oh I can’t wait to get my hands on your cook book when it is finished! It is going to be everyone’s gift for every occasion!


  39. Talia says

    This sauce was amazing! Definately satisfied my craving! We made it with popcorn cauliflower!!! Wow!!!!! I think I could eat it everyday!! Love your site! I don’t think I have ever used a recipe site or even cookbook as much as yours!!!! I make something from your site once or twice a week!

  40. Marissa P says

    Made this tonight. Loved the orange sauce but the “popcorn” cauliflower didn’t work out. The batter was kind of rubbery and made all my cauliflower just taste like flour. I was really disappointed that it didn’t work because even my kids were excited with the concept of “popcorn” veggies. Any suggestions, something I missed or could do differently?

  41. Trish @ MyBigFatBundt says

    I made this last week as hubz is doing a 3-day meatless cleanse, and it turned out fantastic. And stupid simple, too. (Just how I like it sometimes…) I used the ‘popcorn’ cauliflower method, and wow, very interesting way to eat cauliflower! I quite liked it. Mine didn’t crisp up quite as bit as a piece of chicken would have, but it did give it a nice mouth-feel and made it very filling. My husband kept saying ‘I’m pretending that this is chicken…’, lol. 🙂 I also stir-fried some other veggies, adding half the sauce to the veggies and half the to cauliflower, and then serving with brown rice. I didn’t blog about the recipe itself, but I did include a picture of my creation plus a link to your recipe on my blog entry today:
    Sorry, for fame-whoring my blog, lol. Not that it has many readings..but it was really good and photographs well. We will probably keep this one as a regular and even when my husband does go back to eating meat, I now having something where I can prepare for both of us without having to prepare an entirely meatless dish for myself. xx

  42. Sunnie says

    Mmm, I LOVE Chinese food! Unfortunately, my homemade Chinese food always tastes rather…well…not Chinese. Still good, but nothing like the restaurant (the one I go to is crazy-authentic! Yum…) Anyways, I’m SO making this next time I get a Chinese craving! You should totally do a recipe for General Tso sauce – that is, if YOU like that kind of sauce! 🙂 I’d never waste ingredients on something I didn’t like . . . LOL 😉

  43. Lisa says

    OMG. Stop it. STOP.IT.

    This is mind blowingly amazing. I am a panda express junkie and thought I would never again taste the sweet sweet flavor of orange chicken but holy sh** this is so damn close.
    One might say better?…
    I would suggest using a sweeter brand of marmalade if you want it closer tasting to the real thing. I used a non-sweet homemade jar and had to ad extra sugar to get that “authentic” panda taste but OMG this is a life saver.

    You have restored my faith in my diet. Now if only you could whip me up a big mac… 😉

  44. Violet says

    Oh yum. I’ve never eaten at Panda Express (do they have those in the South? haha) but this is delicious. I just made some (didn’t have broth so I used orange juice instead of the brother… and grated some orange zest at the end) and is it sooooo good! It’s a pretty sauce too! I ate it over steamed broccoli (that was very tasty but wasn’t so pretty… I want to try it with the cauliflower too!) I’ve just been thinking I should eat more Asian food and I will certainly be making this again!

  45. Danielle says

    I tried a vegetable broth once and it was horrible. It didn’t taste good at all. I was wondering what kind you use and how good it is?

  46. lindsey k says

    Just made this today and…it tastes better! I love this….orange chicken is totally addictive but it makes me feel sick. This sauce doesn’t make me feel sick which is why its better. More delicious and less sick.

    Suggestions for storage…tuberware. I tried a bottle but it got very thick and it would be easier to spoon :).

    Thank you so much for this recipe…I’ve been looking for something like this!

  47. Maria B says

    The Copycat Panda Express Orange Sauce is outstanding and I wholeheartedly agree that it is better than the original! I just found your blog and can’t wait to try out more recipes. THANK YOU so much for sharing!

  48. Justin says

    Do you think maybe I could use like a jam or a jelly instead of the marmalade? I don’t have any orange marm and I dont think I can wait until I get some to make this! haha

  49. Jess says

    I’d love to hear more about your time in China! So cool!:) Thanks for this recipe, going to try it tonight!

  50. Stephanie says

    Very yummy! I used the cauliflower, unbreaded, and it is very tasty. Your recipes never lack in flavor!

  51. Winter says

    Hi Katie! Just wanted to say I LOVE your blog and I also wanted to know, because you used to live in Japan and China, did you learn the language? And if you do, do you still remember it?

  52. Emily says

    Just wanted to let you know I tried this the other night and it was amazing! I don’t even usually like cauliflower, but was really impressed with how nice it got with the flour breading baked on. I also realized that the only oil in the meal was the sesame, that’s impressive.

  53. CYM says

    …”from when I lived in China”. Ummmm, you lived in Shanghai?! That’s hilarious. I’m in Shanghai now (as I have been for the past 12 years) and just baked up a batch of your healthy blondies! I’ve read through a bunch of your recipes but never seen a peep about your China adventures! Small world! Thanks for all the amazing effort put into your blog. Look forward to trying more recipes from you, over here in my Shanghai kitchen.

  54. Amy says

    I made this this week and it is delicious!! Mixed it with chicken stir-fry and rice. Yummo!

    P.S. Can you put an FB Share button next to the Pin It button on your recipes? 🙂

  55. Rich W says

    Wonderful recipe! Katie, I am so glad to see you post recipes other then dessert. But at what point do I add chocolate to this recipe? 😉

  56. Katie says

    Made this tonight and it turned out really tasty, but, the texture was gooey. Not sure what I did wrong, any suggestions?

  57. Christina says

    I love this recipe! I’ve made it so many times. Quick question: do you use dried minced garlic (by McCormick) or jarred minced garlic? I’ve tried it both ways, but prefer it with dried garlic.

Leave A Reply


25 NEW Healthy

Dessert Recipes

Don't miss out on the top free tips and tricks to making the absolute BEST healthy recipes of your life!

Get Free Recipes

Don’t Miss Out On The NEW Free Healthy Recipes

Sign up below to receive exclusive & always free healthy recipes right in your inbox:

Chocolate Covered Katie The Healthy Dessert Blog Recipes