Healthy Orange Chicken

A bowl of chicken pieces tossed in orange sauce

5 from 17 reviews

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.

Course Dinner, Lunch, Main Course

Cuisine American, Chinese

Keyword Chinese Orange Chicken, Healthy Orange Chicken, Healthy Orange Chicken Recipe, Skinny Orange Chicken

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 238kcal

Author Chef Kathy McDaniel

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

- 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.

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