Skinny Orange Chicken Recipe
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
237 kcal
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Course
Main Course
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Cuisine
Chinese
Skinny Orange Chicken Recipe
Description
Skinny Orange Chicken combines boneless, skinless chicken breast pieces sautéed in coconut oil until browned and cooked through. The sauce includes fresh orange juice and zest, honey or maple syrup, garlic, ground ginger, coconut aminos, and Sriracha sauce, creating a sweet, tangy, and mildly spicy glaze. After reducing the sauce to a coating consistency, it’s poured over the chicken for full flavor coverage. The inclusion of sesame seeds as an optional garnish adds subtle nuttiness and visual appeal.
The dish is finished by spooning the orange chicken over a bed of broccoli, integrating a vegetable side into the presentation. This serving method offers a nutritious complement that pairs well with the bright flavors of the sauce while also adding texture contrast.
Substitutions for ingredients like coconut oil or coconut aminos are noted for those not adhering to Paleo guidelines, and guidance for thickening the sauce with tapioca, arrowroot, or cornstarch slurry is provided if a thicker consistency is desired.
Ingredients
- 4 chicken breast cut into bite-sized pieces, boneless skinless
- 1 tablespoon coconut oil
- 1/4 /4 cup chicken stock or broth
- 3 tablespoons honey or maple syrup
- 2 cloves garlic minced
- 1 tablespoon orange zest
- 1/4 /4 cup orange juice fresh
- 3 tablespoons coconut aminos
- 1 1/2 /2 teaspoons Sriracha sauce
- 1/4 /4 teaspoon ground ginger
- 1 pinch red pepper flakes
- 1 teaspoon sesame seeds optional, for garnish
- Broccoli recipe
Instructions
- Melt coconut oil in medium skillet over medium heat. Add in chicken pieces and cook until cooked through and browned, about 8-10 minutes. Remove from skillet and set aside.
- While chicken is cooking, stir together chicken stock, honey or maple syrup, garlic, orange zest, orange juice, coconut aminos, Sriracha sauce, ginger and red pepper flakes. Pour into heated skillet once chicken has been removed and reduce to low heat. Cook, stirring often, until sauce has been reduced and coats the back of a wooden spoon. Remove from heat and pour over chicken.
- To serve, spoon chicken over a bed of broccoli and then spoon on additional sauce. Top with sesame seeds, if desired.
Notes
- Butter or olive oil can replace coconut oil if Paleo-friendliness is not required.
- Soy sauce can substitute for coconut aminos in a non-Paleo version.
- To thicken the sauce, stir in a paste made from 1-2 teaspoons of tapioca flour, arrowroot powder, or cornstarch mixed with water.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 237 kcal
% Daily Value*
| Calories | 237kcal | 12% |
| Carbohydrates | 18g | 6% |
| Protein | 24g | 48% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 72mg | 24% |
| Sodium | 448mg | 19% |
| Potassium | 464mg | 10% |
| Sugar | 14g | 28% |
| Vitamin A | 65IU | 1% |
| Vitamin C | 12.7mg | 14% |
| Calcium | 13mg | 1% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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