Lighter Orange Chicken
A lightened up version of traditional Asian Orange Chicken - an easy, better-than-take-out dish for those busy weeknights!
Servings: 4 servings
Ingredients
- 3-4 boneless skinless chicken breasts cut into bite-size pieces
- ⅓ cup corn starch
- ¼ cup vegetable oil
Orange Chicken Sauce
- ½ cup orange juice 2 large oranges
- 1 tablespoon orange zest from 2 large oranges
- 3 tablespoons soy sauce
- 3 tablespoons honey
- 2 tablespoons rice vinegar (may sub white vinegar)
- 2 teaspoons minced garlic
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon cold water
- 1 tablespoon corn starch
- green onions, sesame seeds, steamed rice for serving
Instructions
- Combine chicken and 1/3 cup corn starch in a large ziploc bag. Seal and shake to coat chicken.
- Heat oil in a large skillet over medium-high heat. Add chicken to the skillet. Cook for 3-4 minutes before using tongs to turn chicken pieces over and cooking another 2-3 minutes until browned all over. Transfer chicken to a dish and use a few paper towels to wipe out the skillet.
- Whisk together orange juice, orange zest, soy sauce, honey, rice vinegar, garlic, and red pepper flakes. Pour into skillet and bring to a boil.
- Stir together water and corn starch until dissolved. Stir into boiling sauce til thickened.
- Add chicken to the pan and cook for 2-4 minutes until sauce begins to caramelize on the chicken.
- Serve over cooked rice and garnish with sesame seeds and chopped green onions if desired.
Notes
Spice it up: Control the heat level by adding more or less crushed red pepper flakes. You can also use sriracha sauce instead of the red pepper flakes.
Nutrition
Calories: 221kcal | Carbohydrates: 30g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 859mg | Potassium: 427mg | Fiber: 1g | Sugar: 16g | Vitamin A: 168IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 1mg
