It is 6pm on a Tuesday. You are tired and craving your favorite takeout. This healthy orange chicken is here to save your night.
It delivers all that sticky, sweet citrus flavor you love. However, it uses fresh, wholesome ingredients instead. You can have a protein-rich meal on the table in just 30 minutes.
Why This Recipe Is a Winner
This dish is the perfect solution for a healthy reset. It skips the heavy breading and deep frying of traditional versions. You get tender chicken coated in a vibrant citrus glaze instead.
Your family will love the sweet and savory balance. It is a total crowd-pleaser for picky eaters. Plus, it is much more budget-friendly than ordering delivery for four people.
Simple Method
Making this dish is incredibly straightforward and stress-free. You simply toss the chicken and whisk the sauce. The one-pan glaze thickens right before your eyes. Even beginner cooks will find this recipe very doable and rewarding.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge.
- 1.5 lbs boneless skinless chicken breasts, cubed
- 2 tablespoons cornstarch
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon avocado oil
- 1/2 cup fresh squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, finely grated
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- 2 stalks green onions, thinly sliced
Step-by-Step
- Place chicken cubes in a large mixing bowl and toss with cornstarch, salt, and pepper until evenly coated.
- In a separate medium bowl, whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, ginger, and red pepper flakes to create the sauce glaze.
- Heat avocado oil in a large non-stick skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, cooking for 6 to 8 minutes while turning occasionally until all sides are golden brown and cooked to an internal temperature of 165°F.
- Pour the sauce mixture over the cooked chicken in the skillet.
- Cook for an additional 2 to 3 minutes, stirring constantly, until the sauce reduces and thickens into a glossy glaze that adheres to the chicken.
- Remove from heat and stir in the toasted sesame oil.
- Garnish with sliced green onions and serve immediately over steamed brown rice or cauliflower rice.
Best Ways to Enjoy It
Serve this chicken warm over a bed of steamed brown rice. For a lighter option, cauliflower rice works beautifully too. I love adding a side of crispy steamed broccoli for extra color.
Set the table and enjoy a restaurant-quality meal at home. It makes your busy weeknight feel a little more special. Your family will definitely ask for seconds of this flavorful dish.
Keep It Fresh
This recipe is a dream for meal prep lunches. Store any leftovers in an airtight container for up to four days. The flavors actually deepen and taste even better the next day.
Reheat gently in a skillet over medium heat. You can also use the microwave for a quick work lunch. Add a splash of water if the sauce gets too thick.
Tips for Best Results
- Use fresh orange juice for the brightest, most authentic flavor.
- Do not crowd the pan so the chicken browns properly.
- Grate your ginger fresh to get that signature zingy taste.
- Wipe the skillet before adding sauce if there are burnt bits.
- Add the sesame oil at the very end for maximum aroma.
- Prep your sauce while the chicken cooks to save time.
Easy Flavor Ideas
- Add extra red pepper flakes if you love spicy heat.
- Swap chicken for shrimp for a faster cooking protein.
- Stir in some snap peas for a seasonal spring crunch.
- Use coconut aminos for a soy-free dietary option.
Common Questions
Can I use frozen chicken?
Yes, but make sure to thaw it completely first. Pat it very dry so the cornstarch sticks well.
Is this recipe gluten-free?
It can be if you use tamari or coconut aminos. Always check your cornstarch label to be safe.
I hope this bright and citrusy dish brings a little sunshine to your dinner table tonight. It is proof that eating well can be absolutely delicious and simple. Enjoy every bite of your homemade creation!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breasts, cubed into 1-inch pieces
- 2 tablespoons cornstarc h
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 tablespoon avocado oil
- 1/2 cup fresh squeezed orange juice
- 1 tablespoon orange zest
- 3 tablespoons low -sodium soy sauce
- 2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 2 cloves garlic , minced
- 1 teaspoon fresh ginger, finely grated
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon toasted sesame oil
- 2 stalks green onions, thinly sliced
Instructions
- Place chicken cubes in a large mixing bowl and toss with cornstarch, salt, and pepper until evenly coated.
- In a separate medium bowl, whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, minced garlic, ginger, and red pepper flakes to create the sauce glaze.
- Heat avocado oil in a large non-stick skillet or wok over medium-high heat.
- Add the chicken to the skillet in a single layer, cooking for 6 to 8 minutes while turning occasionally until all sides are golden brown and cooked to an internal temperature of 165°F.
- Pour the sauce mixture over the cooked chicken in the skillet.
- Cook for an additional 2 to 3 minutes, stirring constantly, until the sauce reduces and thickens into a glossy glaze that adheres to the chicken.
- Remove from heat and stir in the toasted sesame oil.
- Garnish with sliced green onions and serve immediately over steamed brown rice or cauliflower rice.
