4.7 from 84 votes
Healthy Homemade Orange Chicken
This quick and easy Healthy Homemade Orange Chicken is so much tastier than takeout!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
2
people
Calories:
438 kcal
Course:
Main Course, Dinner
Cuisine:
Chinese, American
Ingredients
For the sauce:
- 3/4 cup orange juice 100%
- Zest orange half a medium
- 1 tablespoon coconut aminos
- 1 teaspoon rice vinegar
- Pinch red pepper flakes
- black pepper
- salt
- 1/2 tablespoon avocado oil
- 1/2 tablespoon ginger minced, fresh
- 1 teaspoon garlic minced
- 1 teaspoon tapioca starch
For the chicken:
- 2 tablespoons avocado oil
- 3 tablespoons tapioca starch
- black pepper
- salt
- 8 ounces chicken breast cut into 1-inch cubes
For serving:
- 1 orange segmented, medium
- green onion sliced
- sesame seeds
- white rice hot cooked; or cauliflower rice alternative
Instructions
- In a small bowl, whisk together the orange juice, orange zest, coconut aminos, rice vinegar, red pepper flakes, and a pinch of salt and pepper. Set aside.
- In a medium, high-sided frying pan, heat the avocado oil (for the sauce) up to medium heat. Add in the ginger and garlic and cook until fragrant, about 1 minute.
- Add the orange juice mixture, stirring to incorporate the garlic and ginger. Additionally, place 1 teaspoon of tapioca starch in a medium bowl.
- Turn the heat to high and bring it to a boil. Once boiling, add 2 teaspoons of the hot sauce to the tapioca starch and whisk until smooth. While whisking, pour the tapioca mixture into the sauce and stir in well.
- After you add the tapioca, boil the sauce for 2 minutes. Then, turn the heat to medium-low and cook another 3-4 minutes, until the sauce is thick and glossy. Transfer to a large bowl, cover, and let stand to thicken up more while you make the chicken.
- Heat the avocado oil in a large frying pan over medium-high heat. To avoid crowding the chicken, I fry mine in two batches, using 1 tablespoon of oil each time. Adjust according to the size of your pan.
- While the oil heats, place the tapioca starch and a pinch of salt and pepper into a large Ziploc bag. Add the chicken cubes, seal the bag, and toss until the chicken is coated in the starch.
- Place the chicken in the hot oil (again, don't crowd the pan) and cook until golden brown and crispy, about 2-3 minutes per side, flipping once. If your chicken cooks too quickly, reduce the heat a bit. Repeat with the second batch of chicken if necessary.
- Once cooked, transfer the chicken to a paper towel-lined plate and gently press out any excess oil. Add the sauce to the bowl with the chicken. Add the orange segments and toss until the sauce coats everything.
- Serve over cauliflower rice or white rice, garnish with green onion and sesame seeds, and DEVOUR.
Cup of Yum
Nutrition Information
Calories
438kcal
(22%)
Carbohydrates
35.4g
(12%)
Protein
29g
(58%)
Fat
19.1g
(29%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2.6g
(15%)
Monounsaturated Fat
12.5g
(63%)
Cholesterol
68mg
(23%)
Sodium
217.4mg
(9%)
Potassium
603.2mg
(13%)
Fiber
1.7g
(7%)
Sugar
17.4g
(35%)
Vitamin A
210IU
(4%)
Vitamin C
90.2mg
(100%)
Calcium
167mg
(17%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 2 people
Amount Per Serving
Calories 438
% Daily Value*
| Calories | 438kcal | 22% |
| Carbohydrates | 35.4g | 12% |
| Protein | 29g | 58% |
| Fat | 19.1g | 29% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2.6g | 15% |
| Monounsaturated Fat | 12.5g | 63% |
| Cholesterol | 68mg | 23% |
| Sodium | 217.4mg | 9% |
| Potassium | 603.2mg | 13% |
| Fiber | 1.7g | 7% |
| Sugar | 17.4g | 35% |
| Vitamin A | 210IU | 4% |
| Vitamin C | 90.2mg | 100% |
| Calcium | 167mg | 17% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.