Go Back
+ servings
Lighter Orange Chicken

Lighter Orange Chicken

A lightened up version of traditional Asian orange chicken - an easy, better-than-take-out dish for those busy weeknights!
Course Main Course
Cuisine Asian
Prep Time 10 minutes
Cook Time 10 minutes
0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 180kcal
Author Tiffany


  • 3 large boneless skinless chicken breasts pounded to ¾ inch thickness and cut into bite sized pieces
  • salt & pepper to taste
  • ½ cup orange juice (1-2 large oranges)
  • 1 tablespoon orange zest
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar (may sub white vinegar)
  • ½ teaspoon crushed red pepper flakes
  • 2 teaspoons minced garlic
  • 1 tablespoon cold water
  • 1 tablespoon corn starch
  • optional: green onions, sesame seeds, 3 cups cooked white or brown rice for serving


  • Season chicken with salt and pepper to taste. Spray a large pan or non stick skillet generously with cooking spray. Cook chicken 5-6 minutes, stirring through out for even cooking, until cooked through. Use a slotted spoon to transfer chicken to a paper-towel lined bowl. Drain and wipe out the pan.
  • In a medium bowl whisk together orange juice and zest, honey, vinegar, soy sauce, red pepper flacked, and garlic. Add mixture to pan and bring to a slight boil. Add water-corn starch mixture and stir until thickened. Add chicken and stir to coat.
  • Serve chicken with cooked rice and garnish with optional sesame seeds and green onions if desired.


Serving suggestion: I like to serve this chicken over white or brown rice with a side of roasted vegetables or a tossed Asian salad. 


Calories: 180kcal | Carbohydrates: 20g | Protein: 20g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 54mg | Sodium: 858mg | Potassium: 427mg | Fiber: 1g | Sugar: 16g | Vitamin A: 168IU | Vitamin C: 19mg | Calcium: 18mg | Iron: 1mg