Sweet, tangy, slightly spicy and flavorful – this makeover Orange Chicken is a lighter and healthier version of the popular Chinese fast-food take-out dish
Easy Orange Chicken Recipe
I love giving popular takeout dishes a healthy makeover—like this Orange Chicken! When you cook at home, you have way more control over what you’re eating. Traditional Chinese Orange Chicken is battered, deep fried, and loaded with sugar—not something I usually order. So I skipped the frying and created a light, flavorful orange sauce to simmer with lean chunks of chicken breast instead. The outcome was a hit—my husband, who usually orders this dish out, gave it two thumbs up! A few favorite fast food makeovers are Chicken and Broccoli, General Tsos Chicken and Pepper Steak.
Why This Healthier Version Works
- Skipping the deep frying and using fresh orange zest creates a bold, citrusy flavor in the orange sauce without the heaviness of takeout.
- The cornstarch adds just enough coating for that classic texture—without the extra oil.
Ingredients You Will Need
Here’s everything you will need to make this lighter orange chicken recipe at home. See recipe card below for measurements.
- Boneless, skinless chicken breasts – A lean protein that cooks quickly and absorbs the orange sauce beautifully.
- Fresh orange juice and zest – For that bright citrus flavor, using both adds natural sweetness and intense orange aroma.
- Low-sodium soy sauce – Brings umami and saltiness without overpowering the dish. Gluten-free tamari can also be used.
- Rice vinegar – Adds a tangy balance to the sweet orange juice.
- Brown sugar – Just enough to sweeten the sauce—less than takeout versions.
- Garlic and ginger – Fresh aromatics that give the sauce depth and warmth.
- Cornstarch – Thickens the sauce and lightly coats the chicken for a tender bite.
- Crushed red pepper flakes (optional) – For a touch of heat if you like it spicy.
- Scallions and sesame seeds – For garnish and a fresh finish.
Ingredient Swaps & Tips
- Chicken thighs can be used instead of breasts for extra juiciness—just trim any excess fat.
- Tilapia or tofu make great substitutes for chicken—use fish for a lighter twist, or tofu for a vegetarian version.
- Add veggies! Sautéed asparagus, bell peppers, or zucchini pair well and boost nutrition.
- Use low-sodium soy sauce to reduce the overall sodium without sacrificing flavor.
- No sesame oil? Swap it with peanut oil or another neutral oil with a high smoke point.
- Sweetener swap: Use honey or maple syrup instead of brown sugar if you prefer a more natural option.
- Gluten-free? Tamari or coconut aminos can replace soy sauce.
How To Make Orange Chicken
Here’s the step-by-step directions. See recipe card below for printable directions.
- Coat the chicken in cornstarch and sauté it in a hot pan until golden and cooked through.
- Mix the orange sauce ingredients: fresh orange juice and zest, soy sauce, rice vinegar, brown sugar, garlic, and ginger.
- Add the sauce to the pan and let it simmer with the chicken until it thickens and turns glossy.
- Finish with garnishes like scallions and sesame seeds for flavor and color.
- Serve hot over white or brown rice, or with steamed vegetables for a healthy, balanced meal.
What To Serve with Orange Chicken
- It’s often served with steamed rice and broccoli or other steamed vegetables.
- Serve it over cauliflower rice or Cauliflower “Fried Rice”
- Serve it over brown rice for a healthier option.
- Try other vegetables like some sauteed bell peppers, snow peas, or asparagus.
Storage
Leftovers can be stored in an airtight container in the fridge for 4 days, or freeze up to 3 months. To reheat, thaw in the refrigerator overnight then microwave or heat in a skillet.
Reader Tip from the Skinnytaste Community
One member of the Skinnytaste community shared these helpful notes after making this recipe:
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Cook on lower heat – The chicken browned quickly but wasn’t fully cooked through. Cutting the pieces smaller helped next time.
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Ease into the sriracha – If you’re sensitive to spice, start with a small amount (even 1/2 teaspoon was too much for her—but her husband loved it!).
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Watch the sauce closely – It reduced faster than expected while she was prepping broccoli, and the garlic and ginger started to burn.
Even with a few surprises: “My husband went back for seconds, and we packed the rest up for his lunch the next day!”
More Healthy Asian-inspired Dishes:
Looking for more inspiration? Here’s more Healthy Dinner Recipes including these 5 Stir-Fry Recipes you’ll love—quick, flavorful, and perfect for weeknights.
- Chicken and Broccoli Stir Fry
- Tofu Stir Fry
- Sesame Chicken
- General Tsos Chicken
- Thai Chicken and Pineapple Stir Fry
Orange Chicken
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.
Last Step:
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Notes
- 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.
Nutrition
Skinnytaste Community Photos
🍊 Frequently Asked Questions
Orange chicken is a popular Chinese-American dish that features bite-sized pieces of chicken that are typically battered and deep-fried until golden and crispy, then coated in a sweet, tangy, and slightly spicy orange sauce.
Traditional preparations of orange chicken involve battering and deep-frying the chicken pieces. And they usually add a significant amount of sugar. My healthier version, is light on sugar, and doesn’t use batter, and skips the frying so it’s high in protein and can fit into a healthy diet.
General Tso’s Chicken is a sweet and spicy dish with a reddish-brown sauce, often garnished with broccoli and dried red chili peppers. In contrast, Orange Chicken has a sweet and tangy orange-flavored sauce with a bright orange hue, typically lacking the spiciness of General Tso’s.
Yes! Boneless, skinless chicken thighs can be used for a juicier texture. Just trim any excess fat before cooking.
Yes, you can prepare the sauce and chop the ingredients in advance. Store them separately in the refrigerator and cook when ready to serve.
