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Healthy Orange Chicken
4.9 from 42 votes

Healthy Orange Chicken

This healthy orange chicken is a lightened-up take on the classic Chinese take-out dish. It’s loaded with flavor, easy to make and absolutely delicious especially when paired with rice and a side of veggies.

Prep Time
40 mins
Cook Time
20 mins
Total Time
1 hr
Servings: 4
Calories: 491 kcal
Course: Dinner
Cuisine: Asian

Ingredients

Sauce
  • ⅓ cup tamari coconut aminos or soy sauce
  • ¼ cup rice vinegar
  • 1 Tablespoon sesame oil
  • 3 Tablespoons water
  • 2 Tablespoons arrowroot powder or cornstarch
  • ¾ cup orange juice
  • 2 teaspoons orange zest
  • 3 cloves garlic minced
  • 1 Tablespoon ginger grated, fresh
  • ¼ cup honey
  • ¼ teaspoon salt sea salt
  • ¼ teaspoon black pepper
Chicken
  • ½ cup arrowroot powder or cornstarch
  • ½ cup all-purpose flour or gluten-free all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp cayenne pepper
  • ¼ teaspoon salt sea salt
  • ½ teaspoon black pepper
  • 2 egg whisked, large
  • 1.5 lb boneless skinless chicken breasts, cut into bite-sized chunks
  • 2 Tablespoons avocado oil or olive oil
  • green onion for garnish, sliced
  • sesame seeds for garnish (optional)
  • red chili flakes for garnish (optional)

Instructions

    Cup of Yum
  1. Preheat oven to 425°F and coat a large rimmed baking sheet with parchment paper.
  2. Add all your sauce ingredients to a small mixing bowl and whisk to combine. Set aside.
  3. Place arrowroot powder, flour, baking soda, cayenne, salt and pepper in a small bowl. Stir to combine. Crack eggs into another shallow bowl and whisk.
  4. One by one, dredge each chicken chunk in the egg bowl, wiping off any access and then dip each into the flour mixture. Roll until each piece is covered completely.
  5. Place the coated chicken on prepared baking sheet with parchment or a wire rack that fits on a baking sheet, without parchment. Be sure to spray the wire rack with cooking spray or the chicken will stick! Bake chicken for 15 minutes.
  6. When baking timer only has a few minutes left, add oil to a large skillet over medium heat. When chicken is done in the oven, add to warm skillet and allow chicken to crisp up for about 2 minutes per side.
  7. Once chicken is golden brown and completely cooked through, add chicken to a plate and set aside while heating the sauce. Pour sauce mixture into the same skillet over medium heat. Bring to a simmer and let sauce thicken up until it coats the back of a spoon, about 5-6 minutes.
  8. Once sauce has thickened up, add chicken back to the skillet and toss until all the chicken is coated.
  9. Serve chicken over rice and garnish with green onions. Serve with a side of broccoli or another green veggie.

Nutrition Information

Serving 1/4 recipe Calories 491kcal (25%) Carbohydrates 44g (15%) Protein 47g (94%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g (18%) Monounsaturated Fat 7g (35%) Cholesterol 191mg (64%) Sodium 1706mg (71%) Potassium 160mg (3%) Fiber 1g (4%) Sugar 29g (58%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 491

% Daily Value*

Serving 1/4 recipe
Calories 491kcal 25%
Carbohydrates 44g 15%
Protein 47g 94%
Fat 14g 22%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 7g 35%
Cholesterol 191mg 64%
Sodium 1706mg 71%
Potassium 160mg 3%
Fiber 1g 4%
Sugar 29g 58%

* Percent Daily Values are based on a 2,000 calorie diet.