I’m trying to soak up the summertime since we’re getting dangerously close to August and my kids are starting back to school in just a few more weeks. Bah! I’m not quite ready for that… so we’re trying to enjoy these long, hot days. Pool time, playing outside, tons of reading, some movie nights and more. And we’re also watching ALL of the Olympics right now. My kids are 10 and (almost) 8, so they’re pretty into it. It’s fun to check out all the crazy sports that are part of the Olympics. But let’s move on to the food. I’m excited to bring you yet another takeout fakeout dish that we make ourselves at home. (See easy chicken pad Thai, easy chicken lo mein and quick chicken curry for some other favorites. Oh and cashew chicken and chicken chow mein, which are each ready in just 20 minutes.) Today, it’s this healthy orange chicken that is browned and crispy with a saucy coating that’s got a little sweet with a little heat. In other words, this dish is totally irresistible!
You really won’t be able to stop reaching for another piece coated in that yummy sauce mixture. It’s just so good! The chicken pieces are shaken in a flour and cornstarch mixture then cooked in a bit of canola oil in a regular pan until they are browned and crispy. (Full disclosure: The texture is definitely not like a full fried crunchy. But of course, that’s kind-of the point here with a lightened up version.) The trick is to be sure to really heat your oil and then when you add the chicken to the pan, leave it alone for 5-6 minutes so it develops some good color. Then flip each piece over and give them another couple of minutes to get the other side nice and browned before you remove them. (They don’t have to finish cooking at this point because they’ll go back in the pan with the sauce.) Hot oil and leave them alone. That’ll give you the color and crispiness you’re looking for. And bonus? This healthy orange chicken recipe is ready in less than 30 minutes!
That’s my kind of weeknight cooking. (And weekend cooking, too, honestly. I don’t particularly want to slave in the kitchen when I finally get a break from work on the weekends!) So between ordering, driving, picking up and getting back home, this homemade orange chicken is even faster than takeout. Not to mention, you get to control the ingredients and it’s so much healthier than a deep-fried restaurant version. OK, let’s get cooking so you can start enjoying this too.
Now, I’ve got some notes and tips coming up on how to make healthy orange chicken. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll right on through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Notes on making healthy orange chicken:
Chicken: The recipe calls for boneless, skinless chicken breasts. You can substitute boneless, skinless chicken thighs if you prefer, but you’ll need to adjust the cooking time and ensure the chicken cooks through. Orange: Fresh orange juice adds the best flavor - and doesn’t have any extra sweetness or added sugars. Plus, you need an orange for the zest, so you might as well juice it! You’ll need 1-2 oranges to get the ½ cup of juice needed. Flour: I use all-purpose flour and occasionally white wheat flour. Another alternative flour might be fine, too, but I haven’t tested in that way. Cornstarch: I’ve only tried this with cornstarch, but I think you could substitute arrowroot if needed. Red pepper flakes: This dish is low to medium spicy as is, with the ½ teaspoon red pepper flakes. You can cut that back to ¼ teaspoon to keep it mild or add some more if you want it on the spicy side.
Alright, let’s round out the rest of the meal so we can dig in! As for serving, we love having this chicken over some steamed brown rice. White rice of course is fine, too, as is cauliflower rice if you want to go low-carb. If you’ve got some, it’s great with some sliced green onions on top, but no need to buy any just for this recipe. As for a vegetable side, we usually go with some steamed broccoli or warmed up peas. But this quick bok choy with garlic and ginger makes a stellar accompaniment.
Got leftovers? Leftover orange chicken and sauce, once cooled, can be stored in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave. The crispiness might be lost, but it still tastes great. There you go! You can make orange chicken in your own kitchen any time you like. And it’ll be loads healthier than the restaurant version. Enjoy! XO, Kathryn P.S. Stay tuned because I’m testing and perfecting an Air Fryer version of this recipe. You can sign up for my free e-newsletter to get all of my new recipes delivered straight to your inbox so you never miss a thing. I’ll even send you my free e-cookbook, Healthy Weeknight Dinners, as a thank you!
Chicken: The recipe calls for boneless, skinless chicken breasts. You can substitute boneless, skinless chicken thighs if you prefer, but you’ll need to adjust the cooking time and ensure the chicken cooks through. Orange: Fresh orange juice adds the best flavor - and doesn’t have any extra sweetness or added sugars. Plus, you need an orange for the zest, so might as well juice it! You’ll need 1-2 oranges to get the ½ cup of juice needed. Flour: I use all-purpose flour and occasionally white wheat flour. Another alternative flour might be fine, too, but I haven’t tested in that way. Cornstarch: I’ve only tried this with cornstarch, but I think you could substitute arrowroot if needed. Red pepper flakes: This dish is low to medium spicy as is, with the ½ teaspoon red pepper flakes. You can cut that back to ¼ teaspoon to keep it mild or add some more if you want it on the spicy side. Leftovers: Leftover orange chicken and sauce, once cooled, can be stored in the refrigerator for up to 5 days. Reheat in a skillet or in the microwave. The crispiness might be lost, but it still tastes great.
title: “Healthy Orange Chicken” ShowToc: true date: “2024-10-08” author: “Kari Hernandez”
4.93 11 Published Feb 22, 2022, Updated Feb 15, 2023 Most orange chicken dishes that you would get at a Chinese restaurant are fried and drenched with a sugary, sweet sauce, so in true EBF fashion I set out to make a lightened up version that was still full of flavor. And if I do say so myself, I think I nailed this recipe. It tastes just like the real deal, but is made with whole ingredients, less oil and no processed sugar. It’s seriously SO good!
Why You’ll Love This Recipe
Enjoy all the flavors of traditional orange chicken, just with less sodium, sugar and calories! It’s cheaper then ordering takeout!It’s baked and lightly sautéed on the stove top instead of fried. The sauce is refined sugar free. We’re using honey instead of white sugar.
Is Orange Chicken Healthy?
Traditional Chinese Orange Chicken is loaded with lots of excess fat, salt, carbs and sugar thanks to the batter, frying oil and sweet orange-flavored chili sauce, so it’s not necessarily the healthiest option. Don’t get me wrong, I will still indulge at a restaurant occasionally, but I love making healthy versions of restaurant favorites. And with a homemade version like this one, you can feel good about eating it multiple days in a row if you want (which is exactly what we did). This simple, lightened up version is perfect and won’t leave you feeling heavy or overstuffed. For the sauce we’re swapping sugar for a touch of honey and instead of frying the chicken we’re baking it and then crisping it up on the stove top for a few minutes!
Ingredients Needed
tamari, soy sauce or coconut aminos – a star ingredient in the sauce! Tamari, soy sauce or coconut aminos all work well here. The savory, salty component complements the sweetness from the honey and orange juice. rice vinegar –another key ingredient in the sauce! I prefer rice vinegar, but white wine vinegar or apple cider vinegar would also work. sesame oil – adds a robust flavor to the sauce. If you don’t have sesame oil on hand olive or avocado oil are good substitutes. arrowroot powder – a thickening agent for the sauce and part of the coating for the chicken! Cornstarch will work as a substitute. orange juice and orange zest – can’t have orange chicken without the orange! I like using freshly squeezed orange juice (added bonus you can use the same orange for the juice + zest!) for the best flavor but store-bought orange juice works as well.fresh garlic and fresh ginger – two flavor enhancers for the sauce! honey – instead of white sugar we’re using honey in the sauce, which keeps this dish refined sugar free! chicken breasts – boneless skinless chicken breasts, chopped into bite-size pieces. all-purpose flour – for the breading. You can also use gluten-free all-purpose flour. baking soda – we’re adding this to the breading mixture. It helps the chicken to crisp up when sautéing!eggs – helps bind the breading to the chicken.sea salt, ground pepper, and cayenne pepper – to season the dish.avocado oil or olive oil – for sautéing the chicken after baking. green onions – I love serving this dish with fresh green onions. Fresh herbs pack so much flavor! optional toppings – sesame seeds and red pepper flakes.
How to Make Orange Chicken
Start by preheating your oven to 425°F and coat a rimmed baking sheet with parchment paper. Add all of your sauce ingredients to a small mixing bowl and whisk to combine. Set this bowl aside. In a separate small mixing bowl whisk together arrowroot powder, flour, baking soda, cayenne pepper, and salt and pepper. Stir to combine. In a shallow bowl crack eggs and whisk. Dredge each chicken chunk in the egg bowl, wiping off any access and then dip each into the flour mixture. Roll until each piece is covered completely. Place the coated chicken on the prepared baking sheet with parchment or a wire rack that fits on a baking sheet, without parchment. If you use the wire rack, be sure to spray it with cooking spray or the chicken will stick terribly and be a pain to clean. Bake chicken for 15 minutes. When baking timer only has a few minutes left, add oil to a large skillet over medium heat. When chicken is done in the oven, add to warm skillet and allow chicken to crisp up for about 2 minutes per side. Once chicken is golden brown and completely cooked through, add chicken to a plate and set aside while heating the sauce. Pour sauce mixture into the same skillet over medium heat. Bring to a simmer and let sauce thicken up until it coats the back of a spoon, about 5-6 minutes. Once sauce has thickened up, add chicken back to the skillet and toss until all the chicken is coated. Remove from heat and serve!
How to Serve Healthy Orange Chicken
This healthy orange chicken recipe can be served so many different ways! I love serving it over rice with a side of veggies but feel free to get creative! Here are some ideas:
Over grains: Brown rice, white rice, quinoa or cauliflower rice are all great options!With veggies: We love pairing this orange chicken with roasted veggies like roasted broccoli, roasted carrots or roasted green beans.With a salad: If you’re looking for a low-carb option, skip the grains and serve this orange chicken with a salad. This garlicky kale salad or easy spinach salad would both be delicious.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for 4-5 days. For reheating, warm the chicken on a skillet over the stove top or in the microwave. I haven’t tried freezing this chicken, but I bet you could freeze it with no issues! To defrost, take the chicken out of the freezer and place it in the fridge to thaw the night before you’re wanting to eat it.
More Asian Inspired Recipes to Try
Egg Roll in a BowlSesame ChickenAsian Chicken Lettuce WrapsKung Pao Tofu with Roasted CauliflowerAsian Chicken Sheet Pan MealAsian Tofu TacosEasy Healthy Kung Pao Chicken
Popular Chicken Recipes to Try
Slow Cooker Butter ChickenHealthy Chicken EnchiladasAir Fryer Chicken BreastChicken Protein BowlZa’atar Chicken Bake
Be sure to check out all of the chicken recipes here on EBF!
