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: 221 kcal, Carbohydrates: 30 g, Protein: 20 g, Fat: 2 g, Saturated Fat: 1 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 1 g, Trans Fat: 1 g, Cholesterol: 54 mg, Sodium: 859 mg, Potassium: 427 mg, Fiber: 1 g, Sugar: 16 g, Vitamin A: 168 IU, Vitamin C: 19 mg, Calcium: 18 mg, Iron: 1 mg