Healthy Orange Chicken (or Tofu)

Skip Takeout and Enjoy this Healthy Orange Chicken at Home

I love traditional Orange chicken but at home, I prefer to stick to dishes that don’t require any deep-frying and don’t have loads of preservatives and added sugar. This easy Orange Chicken recipe is made with better-for-you, wholesome ingredients and comes together in about 30 minutes! The perfect meal for a weeknight dinner.

Healthy Orange Chicken: recipe at a glance

• What you need to know : Bite size pieces of boneless skinless chicken breasts or thighs are seasoned and coated in a thin layer of cornstarch. The chicken pieces are stir fried until crispy, then tossed  in a healthy orange chicken sauce made with honey.
• Dietary: This recipe uses wholesome ingredients. It can be made gluten-free by switching soy sauce for tamari. You can also make this recipe with shrimp. For a vegan/ vegetarian meal, use tofu.
• Why you should make it: Healthy Orange Chicken comes together in about 30 minutes. Great for meal prep or quick weeknight dinners.
  

Healthy Orange Chicken Ingredients and Substitution

Check the printable recipe card below for the complete list of ingredients and their exact quantities.

For the Orange Chicken Sauce

• Orange Juice/Orange Zest: Adds citrus flavor and a touch of sweetness to the dish. Using fresh orange juice is best but bottled orange juice can be used. Just keep in mind that orange juice from a bottle has a high sugar content.
• Honey: For sweetness. You can use maple syrup or brown sugar.
• Soy Sauce: You can use low sodium if you prefer. For a gluten-free option, use tamari.
• Rice Vinegar: The tanginess of this ingredient balances the sweetness of the sauce. You can use apple cider vinegar or white wine vinegar.
• Ginger: I use fresh ginger, peeled. Ginger paste is a good substitute.
• Garlic: I use fresh garlic. garlic paste can be used in a pinch.
• Cornstarch: This ingredient is used as a thickener. Arrowroot or potato starch can be used.
• Broth: Adds a savory element to this Use chicken broth or, if making this recipe vegetarian / vegan (with tofu), use vegetable broth.
• Toasted Sesame Oil: Adds lots of nutty flavor to Asian dishes.

For the Chicken

• Chicken: I use boneless and skinless chicken breast cut into bite-sized pieces. Boneless, skinless chicken thighs or chicken tenders are a great option if you prefer dark meat. Other proteins such as shrimp. prawns and scallops can be used. For a vegetarian or vegan option, firm tofu or extra firm can be used.
• Soy Sauce: Adds flavor and helps the cornstarch stick to the meat. Use tamari as a gluten-free alternative.
• Cornstarch: Cornstarch coats the chicken with a thin layer that gets crispy when pan seared. 
• Oil: For stir-frying. Use any mild oil of your preference. Vegetable oil, grape seed oil, avocado oil, peanut oil or canola oil all work.
• Pepper: If you have white pepper handy, this is a great recipe to use it otherwise, ground black pepper is perfectly fine.
• For serving (Optional): Topped the crispy chicken with sliced green onions, sesame seeds and garnish it with orange slices. Serve it with steamed rice and veggies, quinoa or noodles.

How to Make Healthy Orange Chicken

Make the Orange Sauce

1. In a small saucepan over medium heat, combine the orange juice, orange zest, honey, soy sauce, rice vinegar, ginger, garlic, broth, and toasted sesame oil (if using). Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 3-4 minutes.
2. In a separate small bowl, mix the cornstarch and water to create a slurry. Gradually stir the slurry into the sauce, continuing to simmer for 2-3 minutes until the sauce thickens. Remove from heat and set aside.

Make the Skinny Orange Chicken

1. Toss the chicken pieces with the soy sauce and ground pepper Add the corn starch and mix until the chicken is coated evenly.

2. Heat the oil in a large skillet or wok. 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. 

3. Pour in the orange sauce mixture and toss to coat evenly. Cook, tossing ocassionally for about 2-3 minutes, or until the chicken is cooked through.

Homemade Orange Chicken Recipe Tips

• Use a large skillet or wok that can accommodate the chicken in a single layer.
• 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 like shrimp, white firm fish such as mahi mahi, cod, tilapia or halibut.

Make Crispy Orange Tofu

Give this skinny orange chicken a twist and turn this Chinese-inspired dish into a delicious vegetarian or vegan meal! Replace the chicken with a block of firm tofu. Use maple syrup or brown sugar (instead of honey) to make the sauce. Check the recipe card below for detailed instructions.

Frequently Asked Questions

Is Orange Chicken Healthy?

This version of the classic Orange Chicken served at the Chinese restaurant is indeed healthier and does not contain any additives or preservatives. this healthier version is not deep-fried and the sauce is made with honey.

Is General Tso Chicken the same as Orange Chicken?

No. General Tso and Orange Chicken are not the same but are very similar. In Chinese restaurants, both recipes consist of battered deep fried chicken pieces. The sauces however are a bit different. General Tso sauce is sweet with a chili base. Orange Chicken is also sweet but the sauce is made with orange juice.

What to serve with this Healthy Orange Chicken recipe?

Orange Chicken can be served with steamed rice, brown rice, cauliflower rice, quinoa or this incredibly flavorful Jasmine Rice with Ginger and Lemongrass. To make it a full meal, add a simple and nutritious vegetable such as steamed broccoli or this easy Stir Fried Bok Choy recipe.

Can I make Orange Tofu using this Orange Chicken recipe?

Absolutely! As a mom of a vegetarian child and the “unofficially adopted mom” to a vegan child, I regularly transform classic dishes into delicious vegan meals. You can find the full instructions in the recipe card below!

Making Ahead, Storing, Freezing and Reheating

• 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.

Things you may need

• 

  HexClad Hybrid Nonstick 12-Inch Wok

• 

  Wok Spatula and Ladle Set

• 

  All-Clad 12-inch Skillet with Lid

Healthy Orange Chicken

5 from 12 reviews

Kathy McDaniel

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.

Print Pin

Prep 10 minutes mins

Cook 20 minutes mins

Total 30 minutes mins

Makes 6 servings

Ingredients 

1x2x3x

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 (tofu instructions in the notes below)

• ▢ 1 ½ pounds boneless, skinless chicken breast or chicken thighs, cut into small cubes (about ¾ inch), (For tofu or other proteins, see notes below)
• ▢ 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

Instructions 

To Make the Orange Sauce

1. 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.
2. Make a slurry by combining the cornstarch and water in a small bowl.
3. 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

1. 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.
2. 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.
3. 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.
4. Serve garnished with green onions and toasted sesame seeds.

Notes

• • 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.

• • Use Other Proteins: Substitute the chicken with (1.5 pounds) of 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.
  • Make Orange Tofu: Use 1 block of firm or extra firm tofu drained and pressed or pat dried. Cut the tofu into 1/2-inch cubes. Tofu will cook quicker, all you want is a little bit of crispiness on the surface which is achieved thanks to the light coating of cornstarch. Proceed with the recipe as written.
  • To Make Orange Shrimp: Use peeled and deveined large shrimp, tails on or off.  Lightly coat the shrimp with cornstarch and cook until the shrimp becomes pink and is no longer translucent, about 2 minutes per side. Add the sauce and cook for an additional 1-2 minutes.
    Optional: Combine the orange sauce ingredients but before heating it up, remove a small portion of the sauce and use it to marinate the tofu (together with the soy sauce and ground pepper). You can add this “marinade” into the skillet when stir frying the tofu.

 

Nutrition

Calories: 238 kcal, Carbohydrates: 15 g, Protein: 25 g, Fat: 8 g, Saturated Fat: 1 g, Polyunsaturated Fat: 2 g, Monounsaturated Fat: 4 g, Trans Fat: 0.03 g, Cholesterol: 73 mg, Sodium: 728 mg, Potassium: 499 mg, Fiber: 0.3 g, Sugar: 11 g, Vitamin A: 79 IU, Vitamin C: 13 mg, Calcium: 15 mg, Iron: 1 mg

Request help from AI: (or leave me a comment below!)

Dietary Modifications

Ingredient Substitutions

Serving Scaling

Recipe Summary