Healthy Orange Chicken

Name: Healthy Orange Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 servings
Ingredients: ½ cup orange juice; 2 teaspoons grated orange zest; 3 tablespoons honey or 3 tablespoons brown sugar; 3 tablespoons soy sauce; 1 tablespoons rice vinegar; 2 teaspoons peeled and grated fresh ginger; 2 garlic cloves; ¼ cup chicken broth; 1 teaspoon toasted sesame oil; 1 tablespoon cornstarch; 1 tablespoon water; 1 ½ pounds boneless, skinless chicken breast or chicken thighs; 1 teaspoon soy sauce; ¼ teaspoon ground white or black pepper; 1 tablespoon cornstarch; 2-3 tablespoons mild cooking oil; Pinch of red pepper flakes; sliced green onions; toasted sesame seeds; Steamed rice or quinoa

User Reviews

5.0

51 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings
6 servings
Calories
238 kcal
Course
Main Course, Lunch, Dinner
Cuisine
Chinese, American

Healthy Orange Chicken

Harvey Gutierrez

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This Healthy Orange Chicken recipe is a lighter, "skinny" version of the beloved restaurant classic. It offers all the sweet and savory orange flavors you crave from your favorite Chinese takeout, but with significantly less fat and fewer calories.

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Ingredients

Servings

For the Orange Sauce

½ cup orange juice about 2 medium oranges (freshly squeezed is best)
2 teaspoons grated orange zest
3 tablespoons honey or 3 tablespoons brown sugar or more to taste
3 tablespoons soy sauce low sodium if you are sensitive to sodium
1 tablespoons rice vinegar
2 teaspoons peeled and grated fresh ginger or 1 teaspoon ground ginger
2 garlic cloves minced (about 2 teaspoons)
¼ cup chicken broth
1 teaspoon toasted sesame oil roasted sesame oil - not regular, optional
1 tablespoon cornstarch
1 tablespoon water

For the Chicken

1 ½ pounds boneless, skinless chicken breast or chicken thighs cut into small cubes (about ¾ inch)
1 teaspoon soy sauce low sodium if you are sensitive to sodium
¼ teaspoon ground white or black pepper
1 tablespoon cornstarch
2-3 tablespoons mild cooking oil vegetable oil, avocado oil, grapeseed oil, peanut oil

To Serve: (Optional)

Pinch of red pepper flakes
sliced green onions
toasted sesame seeds
Steamed rice or quinoa

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Instructions

To Make the Orange Sauce

Combine the orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, garlic, chicken broth and toasted sesame oil (if using) in a small saucepan over medium heat. Bring to a boil, reduce the heat to medium low and simmer for about 3-4 minutes.
Make a slurry by combining the cornstarch and water in a small bowl.
Stir the cornstarch mixture into the sauce. Simmer for about 2-3 minutes or until the sauce thickens. Remove from the heat and set aside.

For the Chicken

Place chicken pieces In a mixing bowl, season with soy sauce and ground pepper and toss to combine. Add the cornstarch and mix until the chicken is coated evenly.
For even browning, pat the chicken dry with paper towels to remove excess moisture. Heat the oil in a large skillet or wok over medium high heat. When the oil is hot, add the chicken and cook for about 4-6 minutes stirring occasionally or until the chicken is browned and nearly cooked through.
Pour in the orange sauce and toss to coat evenly. Cook, tossing ocassionally for about 2-3 minutes, or until the chicken is cooked through. Add a pinch of red pepper flakes if desired for spiciness.
Serve garnished with green onions and toasted sesame seeds.

Notes

Make it Ahead: The sauce can be made 2-3 days ahead of time. Store it in an airtight container in the refrigerator. Remove from the fridge 30 minutes before using it so the sauce comes to room temperature.
Storing: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Freeze: You can freeze this dish for up to 3 months. When ready to use, transfer it from the freezer to the refrigerator and allow it to thaw completely before reheating.
Reheat: To reheat, warm on the stovetop with a splash of broth or orange juice to maintain its moisture. Alternatively, for convenience, you can reheat it in the microwave.
Skillet or Wok: Use a large skillet or wok that can accommodate the chicken in a single layer.
Skillet or Wok: Use a large skillet or wok that can accommodate the chicken in a single layer.
For Even Cooking: Cook the chicken on a single layer without overcrowding the pan so all the pieces have a chance to cook evenly and crisp up.
For Even Cooking: Cook the chicken on a single layer without overcrowding the pan so all the pieces have a chance to cook evenly and crisp up.
Use Other Proteins: Use other proteins like shrimp, white firm fish such as mahi mahi, cod, tilapia or halibut. Make It vegetarian/Vegan: Replace the chicken with firm tofu cut into cubes. Make It Gluten-Free: Instead of soy sauce, use tamari.

Make it Ahead: The sauce can be made 2-3 days ahead of time. Store it in an airtight container in the refrigerator. Remove from the fridge 30 minutes before using it so the sauce comes to room temperature.

Storing: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.

Freeze: You can freeze this dish for up to 3 months. When ready to use, transfer it from the freezer to the refrigerator and allow it to thaw completely before reheating.

Reheat: To reheat, warm on the stovetop with a splash of broth or orange juice to maintain its moisture. Alternatively, for convenience, you can reheat it in the microwave.
Use Other Proteins: Use other proteins like shrimp, white firm fish such as mahi mahi, cod, tilapia or halibut.
Make It vegetarian/Vegan: Replace the chicken with firm tofu cut into cubes.
Make It Gluten-Free: Instead of soy sauce, use tamari.
Make it Ahead: The sauce can be made 2-3 days ahead of time. Store it in an airtight container in the refrigerator. Remove from the fridge 30 minutes before using it so the sauce comes to room temperature.
Storing: Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.
Freeze: You can freeze this dish for up to 3 months. When ready to use, transfer it from the freezer to the refrigerator and allow it to thaw completely before reheating.
Reheat: To reheat, warm on the stovetop with a splash of broth or orange juice to maintain its moisture. Alternatively, for convenience, you can reheat it in the microwave.

Nutrition Information

Show Details

Calories 238kcal (12%) Carbohydrates 15g (5%) Protein 25g (50%) Fat 8g (12%) Saturated Fat 1g (5%) Polyunsaturated Fat 2g Monounsaturated Fat 4g Trans Fat 0.03g Cholesterol 73mg (24%) Sodium 728mg (30%) Potassium 499mg (14%) Fiber 0.3g (1%) Sugar 11g (22%) Vitamin A 79IU (2%) Vitamin C 13mg (14%) Calcium 15mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 238 kcal

% Daily Value*

Calories	238kcal	12%
Carbohydrates	15g	5%
Protein	25g	50%
Fat	8g	12%
Saturated Fat	1g	5%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	4g	20%
Trans Fat	0.03g	2%
Cholesterol	73mg	24%
Sodium	728mg	30%
Potassium	499mg	11%
Fiber	0.3g	1%
Sugar	11g	22%
Vitamin A	79IU	2%
Vitamin C	13mg	14%
Calcium	15mg	2%
Iron	1mg	6%