Healthy Orange Chicken

Why You’ll Love This Recipe

If you love the flavor of orange chicken but want to avoid the heaviness and added sugars of traditional takeout, this version is for you. It’s made with simple, whole ingredients, is lower in fat and sugar, and comes together quickly—making it perfect for weeknight dinners. It’s also highly adaptable for gluten-free, paleo, or even low-carb diets, and pairs perfectly with rice, quinoa, or steamed veggies.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs (cut into bite-sized pieces)

• Orange juice (freshly squeezed preferred)

• Orange zest

• Low-sodium soy sauce or tamari

• Honey or maple syrup

• Rice vinegar

• Garlic (minced)

• Ginger (freshly grated or ground)

• Cornstarch or arrowroot powder

• Olive oil or avocado oil (for cooking)

• Red pepper flakes (optional for heat)

• Green onions and sesame seeds (optional, for garnish)

Directions

1. In a small bowl, whisk together orange juice, zest, soy sauce, honey, vinegar, garlic, ginger, and red pepper flakes. Set aside.

2. Toss the chicken pieces with a bit of cornstarch to coat evenly.

3. Heat oil in a skillet over medium-high heat. Add chicken and cook until golden brown and fully cooked, about 6–8 minutes.

4. Pour the orange sauce into the pan and bring to a simmer.

5. Cook for 3–5 minutes, stirring frequently, until the sauce thickens and coats the chicken.

6. Serve immediately over rice or vegetables, garnished with green onions and sesame seeds if desired.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

• Gluten-free: Use tamari or coconut aminos instead of soy sauce.

• Low-carb: Swap honey with a low-carb sweetener and serve over cauliflower rice.

• Paleo-friendly: Use arrowroot powder and coconut aminos, and sweeten with maple syrup.

• Baked version: Bake coated chicken pieces at 400°F for 20 minutes, then toss in sauce.

• Vegetarian: Use crispy tofu or cauliflower florets instead of chicken.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a skillet over medium heat until heated through, or microwave in 30-second increments. Add a splash of water or orange juice if the sauce thickens too much during storage.
Not recommended for freezing, as the sauce may separate.

FAQs

Can I use store-bought orange juice?

Yes, but fresh-squeezed is best for a more vibrant, natural flavor.

Is this dish spicy?

It’s mildly spiced, but you can omit or increase the red pepper flakes based on your preference.

Can I use chicken thighs instead of breasts?

Absolutely. Thighs are juicier and add more flavor to the dish.

Can I make this dish ahead of time?

Yes, cook and store the chicken and sauce separately, then combine and reheat before serving.

What can I serve with orange chicken?

Serve it with rice, quinoa, cauliflower rice, or steamed vegetables for a balanced meal.

Can I use frozen chicken?

Yes, but be sure to fully thaw and pat it dry before cooking to avoid excess moisture.

How do I thicken the sauce?

Cornstarch or arrowroot powder helps thicken the sauce quickly when simmered.

Is this orange chicken sweet or savory?

It’s a balanced mix of sweet, tangy, and savory flavors with a hint of spice.

Can I double the sauce?

Yes, doubling the sauce works well if you prefer a saucier dish or are serving over rice.

What type of pan should I use?

A non-stick skillet or wok works best for evenly cooking and coating the chicken.

Conclusion

Healthy Orange Chicken is a fast, flavorful, and better-for-you alternative to traditional takeout. With juicy chicken pieces smothered in a zesty orange sauce, this recipe satisfies your cravings while keeping things light and nourishing. Perfect for weeknights or meal prep, it’s a dish that the whole family will love—without the guilt.

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