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Healthy Orange Chicken - Bright, Zesty, and Better for You

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons cornstarch (plus 1 tablespoon for the sauce slurry)
  • 2 tablespoons avocado oil or olive oil, divided
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced or grated
  • 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 3/4 cup fresh orange juice (from about 3–4 oranges)
  • 1 tablespoon orange zest (zest first, then juice)
  • 2 tablespoons low-sodium soy sauce or tamari
  • 1–2 tablespoons honey or maple syrup (adjust to taste)
  • 1 tablespoon rice vinegar
  • 1/3 cup low-sodium chicken broth or water
  • 2 teaspoons toasted sesame oil
  • 2 green onions, thinly sliced
  • 1 tablespoon sesame seeds (optional, for garnish)
  • Steamed broccoli, snap peas, or bell peppers (optional, for serving)
  • Cooked brown rice, jasmine rice, or cauliflower rice (for serving)

Method
 

  1. Prep the chicken: Pat the chicken dry with paper towels. Season with salt and pepper, then toss with 2 tablespoons of cornstarch until evenly coated. Shake off excess.
  2. Whisk the sauce: In a bowl, combine orange juice, orange zest, soy sauce, honey, rice vinegar, chicken broth, and sesame oil. Taste and adjust sweetness or salt if needed. In a separate small cup, mix the remaining 1 tablespoon cornstarch with 1 tablespoon water to make a slurry.
  3. Sear the chicken: Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Add half the chicken in a single layer and cook 3–4 minutes per side until lightly golden and cooked through. Transfer to a plate. Repeat with remaining oil and chicken.
  4. Sauté aromatics: Reduce heat to medium. In the same pan, add garlic, ginger, and red pepper flakes. Cook 30–45 seconds, stirring, until fragrant. Don’t let the garlic brown.
  5. Build the sauce: Pour in the orange sauce mixture. Bring to a gentle simmer. Stir the cornstarch slurry, then add it to the pan. Simmer 1–2 minutes, stirring, until the sauce thickens and turns glossy.
  6. Combine: Return the chicken and any juices to the pan. Toss to coat and simmer another minute so the flavors meld. If the sauce gets too thick, add a splash of water. If it’s too thin, simmer another minute.
  7. Finish and serve: Sprinkle with green onions and sesame seeds. Serve hot with rice and steamed vegetables.