Healthy Orange Chicken
A lighter version of classic orange chicken featuring a crisp cornstarch coating and a bright, tangy sauce made with fresh orange juice, honey, and ginger. Ready in under 30 minutes for a quick, family-friendly meal.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breasts cut into bite-sized pieces
- salt and pepper to taste
- 2 tablespoons cornstarch plus extra for slurry
- 2 tablespoons olive oil
For the Sauce
- 0.5 cup orange juice
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons honey
- 1 tablespoon rice vinegar
- 1 garlic clove minced
- 1 teaspoon grated ginger
- 1 teaspoon orange zest
- 1 tablespoon cornstarch for slurry
- 2 tablespoons water for slurry
- 1 teaspoon sesame oil
- sesame seeds for garnish
- green onions sliced, for garnish
Instructions
For the Chicken
- Pat the chicken pieces dry, season with salt and pepper, and toss with the cornstarch until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and cook, stirring occasionally, until golden brown and cooked through, about 5–7 minutes.
For the Sauce
- In a bowl, whisk together the orange juice, soy sauce, honey, rice vinegar, garlic, ginger, and orange zest.
- Pour the sauce into the skillet and bring to a gentle boil.
- In a small bowl, whisk the cornstarch and water to create a slurry, then stir it into the sauce and cook, stirring constantly, until the sauce thickens, about 2 minutes.
- Remove from heat and stir in the sesame oil.
- Return the chicken to the skillet, toss to coat evenly, then garnish with sesame seeds and sliced green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze for up to 2 months in freezer-safe bags.
Reheat gently in a skillet over low heat, adding a splash of water if needed to loosen the sauce.
Ensure chicken reaches an internal temperature of 165°F for food safety.