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+ servings
fork piercing orange chicken on a bed of rice in a blue and white bowl
Course Main Course

Healthy Orange Chicken

By: Elysia
Servings 6 servings
Get a delicious and healthy Chinese inspired recipe on the table in less than 30 minutes! This healthy orange chicken recipe is incredibly flavourful and so easy to make. The orange sauce is made from scratch and is a great healthier alternative to your usual takeout! {Gluten-free & dairy-free}
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients
  

For the chicken:

  • 1 tablespoon sesame oil
  • 2 pounds boneless skinless chicken breasts or thighs diced into 1-inch cubes
  • 1/4 cup brown rice flour (or sub in regular flour)

For the orange sauce:

  • 2 cups 100% pure orange juice unsweetened
  • 1/4 cup reduced sodium soy sauce
  • 1/4 cup honey
  • 4 garlic cloves minced
  • 2 teaspoons freshly grated ginger
  • 2 teaspoons orange zest
  • 1/2 teaspoon freshly ground black pepper
  • 1-2 teaspoons chili garlic sauce (optional)
  • 1/8-1/4 teaspoon red pepper flakes (optional - depending on how spicy you like it)
  • 1 tablespoon cornstarch

To garnish

  • Sliced green onion
  • Sesame seeds

Instructions

  • Place the raw diced chicken into a large bowl and toss with flour until well coated.
  • In a large frying pan, heat sesame oil over medium heat. Add the diced chicken and cook until lightly golden on the edges and no longer pink, about 10 minutes. You may wish to add a splash of water to the pan if the flour coating starts to stick to the pan.
  • Meanwhile, whisk together the sauce mixture in a separate bowl until there are no lumps.
  • Once the chicken is cooked, remove it from the pan and set it off to the side in a separate bowl.
  • Drain any liquid from the pan and pour the sauce mixture into the same pan you cooked the chicken in.
  • Turn the heat up to high and bring the sauce mixture to a boil. Once boiling, reduce heat to medium and simmer for approximately 15 minutes, stirring every minute or so until it starts to thicken.
  • Add the chicken back to the pan and mix to combine with sauce, cooking for another 2 minutes. Let it cool for about 5 minutes to allow the sauce to further thicken.
  • Serve warm over rice or quinoa topped with sliced green onion and sesame seeds.

Notes

  • Use 100% pure orange juice with no added sugar. You can also use freshly squeezed orange juice if preferred. You'll need about 6 medium sized oranges if you prefer to squeeze your own juice.
  • If you prefer less spice, add less chili garlic sauce or leave it out altogether.
  • As a time saving tip, prepare the sauce mixture in advance so that all you have to do is dump it into the pan after you’ve cooked the chicken. You can even make up a double batch and freeze half for future meals.
  • Cut up the chicken into pieces that are roughly the same size so that it all cooks up evenly.
  • Allow enough time for the sauce to thicken. It typically takes about 15 minutes of simmering for the sauce to thicken. If you want a thicker sauce, add a bit more cornstarch until desired thickness is achieved. Keep in mind that it will thicken more as it cools.
  • Stir frequently to prevent the sauce from sticking to the sides of the pan and to keep the chicken coated in the sauce so that it stays tender and juicy.

Nutrition

Calories: 311kcalCarbohydrates: 28gProtein: 34gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 97mgSodium: 574mgPotassium: 786mgFiber: 1gSugar: 16gVitamin A: 227IUVitamin C: 45mgCalcium: 26mgIron: 1mg
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