lightened up orange chicken


Chinese takeout- yum! But, not the greatest for you. Well, thanks to Skinnytaste, now you can enjoy a healthier version of orange chicken right at home.  A little spicy, a little sweet- we really enjoyed this dish, and I hope you will too! I served it over quinoa to up the healthy factor even more, but I know it would be just as delicious over some rice, or anything else you may prefer.




For the Orange Sauce:
1/3 cup freshly-squeezed orange juice
1/4 cup chicken broth
2 tablespoons soy sauce
2 tablespoons raw sugar
1 tablespoon Chinese rice wine
2 teaspoons sriracha, or more to taste
1 tablespoon rice vinegar
1/4 teaspoon white pepper
2 teaspoons corn starch

For the chicken:
20 oz skinless, boneless chicken breast, cut into small cubes
Salt, to taste
1 1/2 tablespoons corn starch
1 tablespoon sesame oil
4 cloves garlic, minced
1-inch fresh ginger, grated
1 teaspoon grated orange zest
2 tablespoons chopped scallions
1/2 teaspoon sesame seeds, for garnish


To make the sauce, whisk together all ingredients. Set aside.

Pat the chicken dry with a paper towel, season with some salt and coat with the cornstarch.

Heat half the sesame oil in a skillet or wok placed over medium-high heat. Add half the chicken and cook, turning once, until cooked through. Remove from the skillet and set aside. Repeat with the remaining chicken.

Add more oil if needed, then cook the garlic and ginger until fragrant, 30 seconds-1 minute. Add in the orange zest, then return the chicken to the pan.  Stir in the orange sauce and continue to cook until the sauce thickens, about 2 minutes longer.  Garnish with scallions and sesame seeds.  Serve over rice or quinoa as desired.

Yield: 4 servings

Source: Skinnytaste

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  1. Love the blog, but I have a question — how did you get such a perfectly beautiful finished product? It literally looks like PF Changs gourmet deep fried chicken in your photos, whereas I tried the recipe and mine came out looking like grilled cubes of chicken with a little bit of sauce on top… Were you able to create the texture in your photos with only a tablespoon of oil, or did you use more? Is the wok the critical component? Any advice for those of us attempting to break into this dish would be very appreciated! :)

  2. Solano's Kitchen says:

    Hi Sarah! I really did use just the small amount of oil, and I don’t own a wok so it was just made in a skillet! A couple of ideas- make sure your pan/oil is nice and hot before adding the chicken, to help it get brown and crisp, and make sure you don’t crowd the chicken in the pan- cook it in batches as needed. I hope that helps! Let me know if you have any other questions :)

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