Description

This Easy & Healthy Orange Chicken recipe offers a flavorful, low sodium twist on the classic favorite. Tender chicken pieces are lightly coated and pan-fried before being simmered in a vibrant orange honey sauce enriched with garlic, ginger, and a hint of spice. Perfect for a wholesome weeknight meal, it’s quick to prepare and pairs wonderfully with rice or quinoa for a complete dinner.

Ingredients

Chicken and Coating

1 tablespoon sesame oil
2 pounds boneless skinless chicken breasts or thighs, diced into 1-inch cubes
1/4 cup brown rice flour (or regular flour)

Sauce

2 cups 100% pure orange juice, unsweetened
1/4 cup reduced sodium soy sauce
1/4 cup honey
4 garlic cloves, minced
2 teaspoons freshly grated ginger
2 teaspoons orange zest
1/2 teaspoon freshly ground black pepper
1-2 teaspoons chili garlic sauce (optional)
1/8-1/4 teaspoon red pepper flakes (optional, depending on spice preference)
1 tablespoon cornstarch

Garnish

Sliced green onion
Sesame seeds

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Instructions

Coat the Chicken: Place the raw diced chicken into a large bowl and toss it well with the brown rice flour until all pieces are evenly coated. This helps create a light crust when cooked.
Cook the Chicken: Heat sesame oil in a large frying pan over medium heat. Add the coated chicken pieces and cook until they are lightly golden on the edges and no longer pink inside, about 10 minutes. If the coating starts sticking to the pan, add a splash of water to loosen it.
Prepare the Sauce: While the chicken cooks, whisk together the orange juice, reduced sodium soy sauce, honey, minced garlic, grated ginger, orange zest, black pepper, chili garlic sauce (if using), red pepper flakes (if using), and cornstarch in a separate bowl until smooth with no lumps.
Set Chicken Aside: Once cooked through, remove the chicken from the pan and place it in a separate bowl to keep warm.
Cook the Sauce: Drain any excess liquid from the pan. Pour the prepared sauce mixture into the pan and turn the heat up to high to bring it to a boil.
Simmer the Sauce: Reduce the heat to medium and simmer the sauce for about 15 minutes, stirring frequently (about every minute), until it thickens and becomes glossy.
Combine Chicken and Sauce: Add the cooked chicken back into the pan and stir to coat it evenly with the thickened sauce. Cook together for an additional 2 minutes to meld flavors.
Finish and Serve: Let the finished dish cool for about 5 minutes so the sauce continues to thicken. Serve warm over rice or quinoa and garnish with sliced green onions and sesame seeds.

Notes

Using brown rice flour helps keep the recipe gluten-free, but regular flour can be used if preferred.
Add chili garlic sauce and red pepper flakes gradually to adjust the heat level to your taste.
If the sauce is too thick, add a bit of water or orange juice to reach your desired consistency.
This dish pairs excellently with steamed vegetables or a simple green salad for a balanced meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: Asian