Healthy Orange Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
6 servings
-
Calories
238 kcal
-
Course
Main Course, Lunch, Dinner
Healthy Orange Chicken
Description
Healthy Orange Chicken highlights chicken breast or thighs cut into small cubes, seasoned and coated with cornstarch to create a tender, slightly crisp exterior when cooked in a hot skillet or wok. The accompanying orange sauce brings together freshly squeezed orange juice and zest with honey, soy sauce, ginger, and garlic, creating a bright and savory sauce. This glaze thickens to a smooth consistency thanks to a cornstarch slurry, coating the chicken pieces evenly.
The cooking process involves sautéeing the chicken until nearly cooked through before adding the thickened orange sauce, allowing the flavors to meld and the chicken to finish cooking in the sauce. Garnishes like red pepper flakes, sliced green onions, and toasted sesame seeds provide additional layers of flavor and texture. Serving this dish over steamed rice or quinoa adds a hearty base that absorbs the flavorful sauce.
Preparation notes suggest the orange sauce can be made ahead and stored refrigerated for a few days. Leftovers keep well in the refrigerator for 2-3 days, and the dish can be frozen for up to three months. For reheating, gently warming on the stovetop with a splash of broth or orange juice helps retain moisture. Variations include swapping chicken for shrimp, firm white fish, or cubed tofu for vegetarian options, and substituting tamari for soy sauce to make the dish gluten-free.
Ingredients
For the Orange Sauce
- ½ cup orange juice about 2 medium oranges (freshly squeezed is best)
- 2 teaspoons orange zest grated
- 3 tablespoons honey or more to taste, or 3 tablespoons brown sugar
- 3 tablespoons soy sauce low sodium if you are sensitive to sodium
- 1 tablespoons rice vinegar
- 2 teaspoons ginger or 1 teaspoon ground ginger, peeled and grated fresh
- 2 garlic minced (about 2 teaspoons, cloves
- ¼ cup chicken broth
- 1 teaspoon sesame oil roasted sesame oil - not regular, optional, toasted
- 1 tablespoon cornstarch
- 1 tablespoon water
For the Chicken
- 1 ½ pounds chicken breast cut into small cubes (about ¾ inch, boneless, skinless or chicken thighs
- 1 teaspoon soy sauce low sodium if you are sensitive to sodium
- ¼ teaspoon ground white pepper or black pepper
- 1 tablespoon cornstarch
- 2-3 tablespoons cooking oil vegetable oil, avocado oil, grapeseed oil, peanut oil, mild
To Serve: (Optional)
- Pinch red pepper flakes
- green onion sliced
- sesame seeds toasted
- rice steamed or quinoa
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
- The orange sauce can be prepared 2-3 days ahead and kept refrigerated; bring it to room temperature before use.
- Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months.
- Reheat gently on the stovetop with broth or orange juice to maintain moisture, or use a microwave for convenience.
- Use a large skillet or wok to cook the chicken in a single layer for even browning and crispness.
- Substitute chicken with shrimp, firm white fish, or tofu to vary the protein.
- For gluten-free option, replace soy sauce with tamari.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
