Description
This Low Fat Orange Chicken recipe offers a healthier twist on the classic Chinese-American favorite, featuring tender chicken breast pieces coated and cooked to golden perfection in a tangy, slightly sweet orange sauce. With fresh orange juice, ginger, and garlic, this dish is packed with vibrant flavors while maintaining a low fat content, making it perfect for a nutritious weeknight dinner.
Ingredients
Scale
Chicken
- 1 1/2 pounds boneless skinless chicken breast, cut into bite-sized pieces
- 2 tablespoons cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon olive oil
Orange Sauce
- 3/4 cup fresh orange juice
- 1 tablespoon orange zest
- 2 tablespoons honey
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon rice vinegar
- 1 tablespoon low-sodium soy sauce
- 1 teaspoon cornstarch mixed with 2 teaspoons water (slurry)
- Pinch of red pepper flakes (optional)
Garnish
- 2 green onions, sliced
- Sesame seeds (optional)
Instructions
- Coat the chicken: Toss the chicken pieces with 2 tablespoons of cornstarch and 1 tablespoon low-sodium soy sauce until evenly coated to prepare for pan-cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches to avoid overcrowding until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Prepare the sauce: In the same skillet, add fresh orange juice, orange zest, honey, minced garlic, grated ginger, rice vinegar, soy sauce, and optionally a pinch of red pepper flakes. Bring the mixture to a gentle simmer, stirring occasionally.
- Thicken the sauce: Stir in the cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water) and continue cooking until the sauce thickens slightly and develops a glossy appearance.
- Toss chicken in sauce: Return the cooked chicken back to the skillet. Toss well to coat the chicken evenly with the orange sauce. Let it simmer for another 2 to 3 minutes until heated through.
- Garnish and serve: Remove from heat and garnish with sliced green onions and sesame seeds if desired. Serve immediately for best flavor and texture.
Notes
- For extra crispiness, lightly bake the chicken after coating with cornstarch before adding it to the sauce.
- You can reduce the honey slightly if you prefer a less sweet sauce.
- Fresh orange juice offers the best flavor, but bottled orange juice can be substituted in a pinch.
