Description
A lighter take on a classic favorite, this 30 Minute Healthy Orange Chicken features a crispy exterior and a sweet-tangy glaze, perfect for busy weeknights.
Ingredients
Scale
- 500 g boneless, skinless chicken breasts, cut into 2–3 cm pieces
- 1 tbsp low-sodium soy sauce
- 1 tsp rice vinegar
- 1/2 tsp kosher salt
- 50 g cornstarch
- 2 tbsp neutral oil (canola or sunflower)
- 180 ml fresh orange juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1/2 tsp orange zest
- 1 tbsp cornstarch + 2 tbsp cold water (slurry)
- 2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 1 tsp sesame oil
- Sliced scallions and toasted sesame seeds for garnish
Instructions
- Pat the chicken dry and cut it into pieces. Toss with soy sauce, rice vinegar, and salt; let marinate for 5 minutes.
- Place cornstarch in a shallow bowl. In another bowl, whisk together orange juice, soy sauce, rice vinegar, honey, sesame oil, orange zest, garlic, and ginger. Mix cornstarch with cold water in a small cup to create a slurry.
- Heat oil in a skillet over medium-high heat. Dredge chicken in cornstarch, cook for 4–6 minutes until golden and crispy. Transfer to a wire rack to keep crisp.
- Pour the sauce into the hot skillet, simmer for 3–5 minutes. Stir in the slurry to thicken, cooking for another 30–60 seconds.
- Return the chicken to the skillet, tossing until evenly coated. Serve immediately with scallions and sesame seeds.
Notes
Allow coated chicken pieces to rest for 3–5 minutes before frying for better crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 15g
- Sodium: 520mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 90mg