Healthy Orange Chicken
Ingredients
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
- 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
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- Skillet or Wok: Use a large skillet or wok that can accommodate the chicken in a single layer.
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- 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.
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- 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.
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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
