Healthy Orange Chicken
User Reviews
5
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Prep Time
20 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
249 kcal
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Course
Main Course, Dinner
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Cuisine
Asian
Healthy Orange Chicken
Description
This recipe begins by whisking fresh orange zest and juice with brown sugar, rice vinegar, tamari, sriracha, ginger, garlic powder, and cornstarch dissolved in water to form a smooth sauce. Chicken thighs, which provide tenderness, are cut into bite-sized pieces, dried thoroughly to ensure browning, and quickly cooked in hot oil with salt until just done. The pan is then deglazed with the prepared orange sauce, which thickens within moments, allowing the chicken to be tossed in the glossy, flavorful coating.
The resulting dish has tender pieces of chicken enlivened with a bright orange tang, balanced sweetness, a hint of heat from the sriracha, and the savory depth of soy. The cornstarch thicken the sauce just enough to cling to the meat without being heavy. This meal is well suited for serving over plain rice to absorb the sauce and topped with fresh scallions for a mild oniony touch. Additional sriracha can be offered for those wanting more spice.
Using tamari provides a rich soy flavor with less salt, but substitutions with low sodium soy sauce are possible. Leftovers keep well refrigerated and can be gently reheated. This dish belongs to a collection of healthy takeout-style recipes focusing on balanced flavors and accessible ingredients.
Ingredients
- 2 tsp orange zest freshly grated
- ½ cup orange juice approximately 2 medium oranges, freshly squeezed
- ⅓ cup brown sugar tightly packed
- 2 TB rice vinegar Asian white
- 3 TB tamari
- 2 tsp sriracha
- 1 tsp ground ginger
- 1 tsp garlic powder
- 2 tsp cornstarch fully dissolved in 1 TB water
- 2 tsp olive oil or canola oil
- 1 ½ lbs chicken thighs chicken breast can be used, though dark meat yields more tender results, boneless, skinless
- ¼ tsp kosher salt
- 2 green onion thinly sliced, stalks
- rice optional; cooked; for serving
Instructions
- Prep the Sauce: In a bowl, whisk together the orange zest, orange juice, brown sugar, rice vinegar, soy sauce, Sriracha, ginger, garlic powder, and dissolved cornstarch. Whisk until there are no white streaks left from the cornstarch.
- Cook Chicken: Towel dry the pieces of chicken, as it's important to remove excess moisture for even browning. Cut into bite-size pieces. In a large nonstick pan, heat oil over high heat until hot. Add chicken and kosher salt. Cook and stir until chicken is just cooked through, about 2 minutes. Transfer cooked chicken to a bowl and cover to keep warm.
- Heat Sauce: In now-empty pan, add the orange sauce mixture. Cook and stir over medium heat until thickened, 30 seconds. Return the cooked chicken back to pan, along with any accumulated juices. Toss to coat chicken.
- Serve: Serve immediately over cooked rice. Sprinkle with scallions for garnish and extra Sriracha sauce on the side, if desired. Leftovers can be covered and refrigerated for several days.
Notes
- Tamari is used here for a deeper soy flavor and lower salt content; low sodium soy sauce can be substituted if needed.
- The recipe is part of a Healthy Takeout Dishes collection featuring balanced flavor profiles.
- If desired, add extra sriracha to increase the spice level when serving.
- Leftover chicken can be refrigerated and reheated gently without losing texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Calories | 249kcal | 12% |
| Carbohydrates | 4.6g | 2% |
| Protein | 39.5g | 79% |
| Fat | 6.9g | 11% |
| Saturated Fat | 1.2g | 6% |
| Cholesterol | 124.1mg | 41% |
| Sodium | 529.1mg | 22% |
| Fiber | 0.4g | 2% |
| Sugar | 1.2g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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