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Healthy Low Calorie Skinny Orange Chicken - Bright, Zesty, and Better Than Takeout

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 pounds boneless, skinless chicken breast, cut into 1-inch pieces
  • 1 tablespoon cornstarch (plus 1 tablespoon for slurry)
  • 1 tablespoon low-sodium soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 tablespoon avocado oil or olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, minced (or 1/2 teaspoon ground ginger)
  • 1 cup freshly squeezed orange juice (about 2–3 oranges)
  • 1–2 teaspoons orange zest (to taste)
  • 1–2 tablespoons honey or maple syrup (adjust to sweetness preference)
  • 1–2 teaspoons sriracha or chili garlic sauce (optional for heat)
  • 1/3 cup low-sodium chicken broth or water
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
  • Salt and black pepper, to taste
  • 2 green onions, thinly sliced (for garnish)
  • 1 tablespoon toasted sesame seeds (optional garnish)
  • Steamed broccoli, cauliflower rice, or brown rice, for serving

Method
 

  1. Marinate the chicken: In a bowl, toss chicken with 1 tablespoon cornstarch, soy sauce, and a pinch of pepper. Let it sit for 10 minutes while you prep the sauce.
  2. Mix the sauce base: In a measuring cup, combine orange juice, orange zest, rice vinegar, honey, broth, and sriracha if using. Taste and adjust sweetness or tang.
  3. Sear the chicken: Heat oil in a large nonstick skillet over medium-high. Add chicken in a single layer and cook 2–3 minutes per side until lightly browned and just cooked through. Remove to a plate.
  4. Sauté aromatics: In the same pan, reduce heat to medium. Add garlic and ginger, stirring for 30 seconds until fragrant.
  5. Build the sauce: Pour in the orange sauce base. Bring to a simmer and cook 2–3 minutes to meld flavors.
  6. Thicken: Stir in the cornstarch slurry. Simmer 1–2 minutes, stirring, until glossy and slightly thickened.
  7. Combine: Return chicken and any juices to the pan. Toss to coat and cook 1–2 minutes until the sauce clings and the chicken is hot.
  8. Finish and serve: Season with salt and pepper if needed. Garnish with green onions and sesame seeds. Serve with steamed broccoli and a small portion of brown rice or cauliflower rice.