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Cooked Orange Chicken served with white rice in a bowl garnished with sliced scallions and sesame seeds.
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5 from 3 votes

Healthy Orange Chicken

By: Min Kwon | MJ and Hungryman
This Healthy Orange Chicken recipe delivers all that we all love about Asian takeout. Ready in under 30 minutes, it’s perfect for busy weeknights when you need a quick, nutritious meal the whole family will love!
Prep Time: 5 minutes
Cook Time: 15 minutes
Marinating Time: 15 minutes
Total Time: 35 minutes
Servings: 4
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Equipment

Ingredients 

Marinade

  • 1 pound boneless, skinless chicken breast or thighs, cut into 1 inch pieces
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1/2 teaspoon salt and pepper (optional)

Sauce

  • 1/2 cup orange juice
  • 1/4 cup chicken broth
  • 2 tablespoons low sodium soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 3 garlic cloves, minced
  • 1 teaspoon grated ginger
  • 2 teaspoons grated orange zest
  • 2 teaspoons cornstarch (fully dissolved in 1 tablespoon water)

To serve

  • chopped green onions, sesame seeds
  • Rice or noodles

Instructions 

  • Prepare the Marinade: In a small bowl, combine 1 tbsp cornstarch, 1 tbsp water, salt, and pepper. Stir until smooth. In a large bowl or ziploc bag, add the chicken and pour in the cornstarch mixture. Toss to coat evenly. Let it sit for at least 15 minutes at room temperature, or up to an hour in the refrigerator if you have time.
  • Make the sauce: In a bowl or liquid measuring cup, combine all the ingredients minus the cornstarch.
  • Cook the Chicken: In a large skillet or wok, heat a tablespoon of avocado oil or vegetable oil over medium-high heat. Add the marinated chicken pieces, spreading them out into a single layer. Let them sear without moving them for about 4-5 minutes, flip and cook for another 4-5 minutes until cooked through. Remove the chicken from the skillet and set aside.
  • Cook the sauce: add sauce to the same pan and bring to a simmer (NOT boil). Pour in the cornstarch slurry and stir constantly as the sauce thickens and becomes glossy. This should take about 1-2 minutes. If the sauce is too thick, you can thin it with a little more chicken broth or water. If it’s too thin, let it simmer a few more minutes until reduced to your liking.
  • Coat with chicken: add chicken back into the pot and stir until all the pieces are nicely coated in the sauce.
  • Garnish with sesame oil and green onions and serve with rice or noodles.

Video

Notes

  • Adding cornstarch to chicken marinade tenderizes the chicken while helping to create a crispy, golden exterior on the chicken when cooked.
  • Don't overcrowd the pan when cooking chicken to ensure each piece cooks evenly and gets a good sear.
  • If the sauce is too thick, you can thin it with a little more chicken broth or water.
  • If it’s too thin, let it simmer a few more minutes until reduced to your liking.

Nutrition

Calories: 182kcal | Carbohydrates: 12g | Protein: 25g | Fat: 3g | Sodium: 766mg | Potassium: 529mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 101IU | Vitamin C: 19mg | Calcium: 19mg | Iron: 1mg
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