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Orange Chicken

4.95 from 89 votes

This makeover Orange Chicken recipe is a lighter and healthier version of the popular Chinese fast-food take-out dish.

Prep Time: 15

Cook Time: 15

Total Time: 30

Yield: 4 servings

Course: Dinner

Cuisine: Chinese

Ingredients

For the Orange Sauce:

1/3 cup freshly-squeezed orange juice
1/4 cup reduced sodium chicken broth
2 tbsp soy sauce (Tamari for gluten-free)
2 tbsp white or brown sugar (or sugar substitute)
1 tbsp Chinese rice wine
1 tbsp sriracha (or more to taste)
1 tbsp rice vinegar
1/4 teaspoon white pepper
2 teaspoons corn starch

For the chicken:

20 oz skinless (boneless chicken breast, cut into small cubes)
kosher salt (to taste)
1 1/2 tbsp corn starch
1 tbsp sesame oil
4 cloves minced garlic
1- inch grated ginger
1 teaspoon grated orange zest
2 tbsp chopped scallions
1/2 tsp sesame seeds (for garnish)

Instructions

Mix the orange sauce ingredients and set aside.
Season the chicken lightly with salt and coat evenly with corn starch, set aside.
Heat a wok on high heat, add 1 teaspoon of sesame oil and add half of the chicken. Cook 2 to 3 minutes on each side until well browned, set aside.
Add 1 teaspoon of oil and chicken and repeat cooking 2 to 3 minutes on each side. Set aside with the rest of the chicken.
Add remaining teaspoon of oil and quickly stir-fry the minced garlic and ginger until fragrant, about 1 minute.
Add the orange zest then return the chicken to the pan.
Quickly stir the chicken then add the orange sauce and cook until the sauce thickens,about 1 to 2 minutes.
Divide between 4 plates and garnish with the scallion and sesame seeds.

Video

Notes

Reader Tips from the Blog Comments

Readers who made this recipe shared some great tweaks in the comments—here are the most commonly mentioned:

Double the sauce: Many commenters recommended doubling the sauce, especially when serving with rice or adding veggies.
Lower the heat: A few noted that their chicken browned too quickly before cooking through—medium or medium-low heat worked better.
Adjust the sweetness: Some reduced the brown sugar or swapped it with honey, monk fruit or maple syrup to suit their taste.
Customize the spice: Several readers found the full tablespoon of sriracha too spicy—starting with 1/4 or 1/2 teaspoon and adjusting to taste worked well.
Add vegetables: Broccoli, bell peppers, and zucchini were popular additions that paired well with the orange sauce.

These reader notes may help you troubleshoot or tailor it to your tastes!

Nutrition

Serving: 3/4 generous cup, Calories: 288kcal, Carbohydrates: 18g, Protein: 32.5g, Fat: 9g, Saturated Fat: 0.5g, Cholesterol: 81mg, Sodium: 463mg, Fiber: 0.5g, Sugar: 9g

- WW Points: 4

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